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
Scale
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
