5 pound boneless leg of lamb Smashed peeled garlic 2 teaspoons chopped fresh rosemary Stuffing (see recipe above) 1/4 cup red wine 3/4 cup brown stock or beef broth 1 pound peeled, seeded and chopped tomatoes 1 tablespoon slivered pitted olives Chopped parsley Preheat the oven to 400 degrees. Rub lamb inside and out with garlic clove. Stuff leg of lamb and tie securely; sprinkle meat with rosemary. Put stuffed lamb on a rack and roast for 1 3/4 hours to 2 hours or until meat is 135 to 140 degrees. Remove from oven as you finish sauce. Discard fat in roasting pan. Add wine and broth and reduce. Add tomatoes and olives and season to taste with salt and pepper. Remove from heat add parsley
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stuffed boneless leg of lamb | cook like a chef
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Leg Of Lamb Stuffed with Dates | Everyday Gourmet S6 E74
As seen on Everyday Gourmet.
Lorna Maseko's Stuffed Leg Of Lamb Recipe
Celebrity chef Lorna Maseko is bringing the perfect leg of lamb to the table this festive season. Follow the recipe and cook with the same style and flair as Lorna.
Stuffed Leg of Lamb
Stuffed Leg of Lamb from Lake Geneva Country Meats
This Easter, enjoy one of our delicious Stuffed Legs of Lamb. Watch Heather show you how easy our already prepared Stuffed Legs of Lamb are to make at home and share her tips for a beautiful presentation. Call us now at 262-248-3339 to order yours before we run out!
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