If you’re ready to impress both guests and yourself, Herb-Stuffed Leg of Lamb is your ticket to a memorable meal. This dish transforms a classic cut into a centerpiece worthy of any gathering—succulent lamb enveloped in a bright and fragrant mixture of fresh herbs, lemon zest, and garlic, all roasted to tender perfection. Every slice delivers a beautiful mosaic of flavor, making it the kind of showstopper dinner you’ll find yourself craving long after the last morsel has vanished. Whether you’re preparing Sunday supper or a celebratory feast, Herb-Stuffed Leg of Lamb is elegance made utterly approachable.
Ingredients You’ll Need
Ingredients You’ll Need
At the heart of Herb-Stuffed Leg of Lamb is a shortlist of vibrant, everyday ingredients that sing together beautifully. Every addition has a role, from the juicy lamb to the aromatic bundle of fresh herbs, weaving layers of taste and color into every bite.
- Leg of lamb (4 to 5 pounds, boneless, butterflied, and trimmed): The star of the show—look for one with good marbling for maximum tenderness and flavor.
- Garlic (4 cloves, minced): Infuses the lamb with its distinctive, savory punch.
- Fresh rosemary (2 tablespoons, chopped): Brings a classic, piney freshness that pairs perfectly with lamb.
- Fresh thyme (2 tablespoons, chopped): Adds gentle earthiness and depth to the herb blend.
- Fresh parsley (2 tablespoons, chopped): Brightens everything up and gives the stuffing a lively green color.
- Dijon mustard (1 tablespoon): Offers just a touch of tang and helps bind the aromatic paste.
- Olive oil (2 tablespoons): Moisturizes the meat and helps the herb mixture spread evenly.
- Lemon zest (zest of 1 lemon): Lends a zingy lift that cuts through the richness of the lamb.
- Salt (1 teaspoon): Essential for seasoning inside and out, making flavors pop.
- Black pepper (1/2 teaspoon): Delivers a little gentle heat for balance.
- Kitchen twine: Keeps everything snug and tight so your stuffing stays put and the roast holds its beautiful shape.
How to Make Herb-Stuffed Leg of Lamb
Step 1: Create the Herb Paste
Start by making the heart of this recipe: the herb paste. In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, olive oil, lemon zest, salt, and black pepper. Use a fork or spatula to mash everything into a vivid, fragrant paste. You’ll know it’s ready when it smells so wonderful you’ll want to spread it on everything—try to resist! This flavorful blend will seep deep into the lamb as it roasts, infusing every bite with fresh, Mediterranean notes.
Step 2: Prepare and Stuff the Lamb
Lay the butterflied leg of lamb flat on a clean work surface, fat-side down. Pat it dry with paper towels to help the paste adhere. Next, spread the herb mixture all over the inside surface, covering every nook and cranny for maximum flavor. Go all the way to the edges and enjoy the moment—coating each fold with that vibrant green layer is incredibly satisfying! Roll the lamb firmly but carefully, keeping all those precious herbs inside.
Step 3: Tie and Secure
Once the lamb is snugly rolled, use kitchen twine to tie it at 1- to 2-inch intervals. This isn’t just about looks (though the spiral slices are a real showpiece)—tying ensures even roasting and keeps the herby stuffing sealed inside. Don’t stress about perfect knots; as long as it’s secure, you’re set. Tuck in any stray bits and smile at the transformation already underway!
Step 4: Roast to Perfection
Preheat your oven to a toasty 400°F (200°C). Place the tied Herb-Stuffed Leg of Lamb on a rack set inside a roasting pan. Roast at 400°F for the first 20 minutes—this blast of heat helps develop that irresistible golden crust. Then, lower the oven temperature to 350°F (175°C) and continue roasting for another 50 to 60 minutes. You’ll want to use a meat thermometer, aiming for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium. This ensures juicy, blush-pink slices, brimming with flavor.
Step 5: Rest and Slice
Once the Herb-Stuffed Leg of Lamb is done, remove it from the oven and let it rest for about 15 minutes before slicing. This wait is key—resting allows the juices to redistribute, so each slice stays moist and succulent. After the wait (the hardest part!), snip away the twine, slice thickly, and marvel at the pretty spiral of herbs inside. Serve and get ready for the applause!
How to Serve Herb-Stuffed Leg of Lamb
Garnishes
For maximum visual impact, scatter extra fresh herbs—like rosemary sprigs or chopped parsley—over the platter. A few curls of lemon zest or wedges tucked beside the lamb slices echo the flavors within. If you want to go all out, a quick drizzle of good olive oil just before serving adds shine and a whisper of richness. Each of these little touches brings out the best in your Herb-Stuffed Leg of Lamb, making it look as magical as it tastes.
Side Dishes
A dish this refined loves classic pairings—think golden roasted potatoes, buttery green beans, or a bright, crisp salad with a vinaigrette to balance the sumptuous lamb. Mediterranean sides shine here: consider saffron rice, garlicky sautéed greens, or even a simple couscous tossed with fresh herbs and lemon. These elements keep the meal lively, flavorful, and oh-so-satisfying.
Creative Ways to Present
Don’t be afraid to let your artistic side out! Try slicing the Herb-Stuffed Leg of Lamb and fanning the pieces out on a serving board, sprinkled with pomegranate seeds for a pop of color and tartness. Or carve it tableside, allowing guests to marvel at the herby swirls. Individual mini-roasts are another fun spin—just divide, stuff, and tie smaller lamb sections for a personal touch at dinner.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the cooked lamb cool completely, then store slices in an airtight container in the refrigerator. Herb-Stuffed Leg of Lamb can be enjoyed for up to 4 days this way—just be sure to capture any juices from the pan for extra flavor when reheating.
Freezing
For a longer keep, wrap leftover lamb slices tightly in plastic wrap and aluminum foil or place them in freezer-safe bags. Label with the date and freeze for up to 2 months. To protect both texture and taste, it’s best to freeze the lamb in slices rather than as a whole roast—it makes for easier thawing and reheating, too.
Reheating
To maintain that lovely juiciness, gently reheat Herb-Stuffed Leg of Lamb covered with foil in a 300°F (150°C) oven until warmed through, about 15–20 minutes depending on slice thickness. A splash of broth or pan juices helps keep everything tender and moist. Avoid microwaving for large portions, as this can dry out the meat.
FAQs
Can I use dried herbs instead of fresh?
Fresh herbs are truly the secret to Herb-Stuffed Leg of Lamb’s vibrant flavor and color, but you can substitute dried if needed. Use about one-third the amount, as dried herbs are more concentrated. The result will still be delicious, though perhaps a bit less aromatic.
What internal temperature should I aim for?
For a perfect medium-rare, aim for an internal temperature of 130°F (54°C); for medium, go for 140°F (60°C). Use an instant-read thermometer in the thickest part of the roast, avoiding the stuffing, to get the most accurate reading for your Herb-Stuffed Leg of Lamb.
Can I prepare the lamb ahead of time?
Absolutely! You can assemble and stuff the lamb up to one day in advance. Wrap tightly and refrigerate overnight—the flavors actually deepen as they mingle. When ready to cook, let the lamb sit at room temperature for about 30 minutes before roasting.
Should I sear the lamb before roasting?
Thanks to the high initial oven temperature, you don’t need to sear the lamb in a pan first. That blast of heat at 400°F forms a gorgeous crust on your Herb-Stuffed Leg of Lamb right from the get-go, locking in juices without any stovetop fuss.
What’s the best way to slice the lamb?
After resting, remove the kitchen twine and use a sharp carving or chef’s knife to cut the lamb crosswise into thick, even slices. Each piece will reveal a swirl of the green-herb stuffing—a feast for the eyes and the palate!
Final Thoughts
Cooking Herb-Stuffed Leg of Lamb isn’t just about making dinner—it’s about sharing something truly special. Whether you’re a seasoned cook or just giving lamb a try, this recipe offers reward far beyond its simple steps. Invite friends, pour your favorite wine, and enjoy every bite of this stunning centerpiece together!
Print
Herb-Stuffed Leg of Lamb Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This Herb-Stuffed Leg of Lamb recipe is a show-stopping centerpiece for any special occasion. The succulent lamb is flavored with a fragrant herb paste and roasted to perfection, creating a dish that is both impressive and delicious.
Ingredients
For the Herb Paste:
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lamb:
- 1 boneless leg of lamb (4 to 5 pounds), butterflied and trimmed
- Kitchen twine for tying
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the herb paste: In a small bowl, mix garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, lemon zest, salt, and pepper.
- Season the lamb: Lay the butterflied lamb flat, season with salt and pepper, spread the herb paste evenly, roll tightly, and tie with kitchen twine.
- Roast the lamb: Place the lamb on a rack in a roasting pan. Roast at 400°F for 20 minutes, then reduce heat to 350°F and continue roasting for 50–60 minutes or until desired doneness.
- Rest and serve: Let the lamb rest for 15 minutes before slicing. Serve with your favorite sides.
Notes
- You can prepare the lamb up to a day in advance and refrigerate it before roasting.
- Pair with roasted potatoes or a green salad for a complete meal.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 420
- Sugar: 0g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 135mg
