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Stuffed roast leg of lamb recipe

Stuffed roast leg of lamb recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • Roast lamb
  • Roast leg of lamb

This is a delicious recipe for roast leg of lamb. It's rolled with spinach, goat cheese and pine nuts and then roasted. It's perfect with roasted potatoes and vegetables.

40 people made this

IngredientsServes: 8

  • 1 (2.25kg) boneless leg of lamb
  • salt and black pepper to taste
  • 285g fresh spinach leaves
  • 175g goat cheese or more if needed
  • 2 teaspoons pine nuts
  • 1 kitchen twine
  • 125g plain flour
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1 tablespoon sesame oil

MethodPrep:35min ›Cook:40min ›Ready in:1hr15min

  1. Remove plastic netting or twine from around the leg of lamb, if any and open up the roast on a chopping board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1.25cm deep slits in the meat about 5cm apart, to help the meat lie flat. Cover the meat with a sturdy piece of cling film or a cut-apart food storage bag and pound the meat with a mallet or the edge of a small plate until the roast is about 1.75cm thick everywhere and around 25 to 35cm square.
  2. Preheat an oven to 200 C / Gas 6.
  3. Sprinkle the upper side of the meat with salt and pepper and then spread spinach leaves over the top of the roast to within 1cm of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  4. Roll the roast up into a tight cylinder and tie the roast together with kitchen twine at 5cm intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  5. In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme and the fennel seeds and press the tied roast firmly into the flour mixture to coat all sides.
  6. Heat the sesame oil in a heavy oven-safe or cast-iron frying pan over medium-high heat until the oil shimmers and sear all sides of the roast, including the ends, to a golden brown colour. Lay the roast into the frying pan, place into the preheated oven and roast to your desired degree of doneness or an internal temperature of 65 degrees C for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of foil and allow to rest in a warm area 10 to 15 minutes before slicing.

How to roast lamb

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Reviews & ratingsAverage global rating:(30)

Reviews in English (26)

by Dangerus Chef

Fantastic recipe! Would've given it a 5 if I didn't find it a bit bland too, so instead of fennel I used my old "cure all" Montreal Steak Spice, on the outside. Perfect!-26 Oct 2010

by jdennis706

I cooked this last night and it turned out beautiful and tasted great. Got wonderful compliments.I softened the goat cheese and stirred in some fresh rosemary, thyme, parslel, and a couple minced garlic cloves before spreading it onto the spinach. Also used Lawry's Seasoned Pepper in the flour mixture and put more on the surface before baking. I think this gave it more of the flavor that some reviewers were missing. All in all, a wonderful recipe and I'm so glad I found it!!!(Most of us "tweak" everything a bit......doesn't mean the original wouldn't have been great, too.)-06 May 2012

by leo

I eat lamb, and this looks amazing. I paired this with red skin mashed potatoes. I opted out on the fennel and used rosemary instead. I'm just not a big fan of fennel seeds.-12 Nov 2009


For the stuffed leg of lamb

  • 25g/1oz butter
  • 75g/3oz onion, finely chopped
  • 10g/½oz finely chopped picked tarragon
  • 25g/1oz clarified butter
  • 100g/3½oz lamb mince
  • 25g/1oz fresh white breadcrumbs
  • 100g/3½oz mixed wild mushrooms
  • 2.5kg/5lb 8oz leg of lamb, bone out

For the boulangère potatoes

  • 6 large potatoes, thinly sliced
  • 4 onions, thinly sliced
  • salt and freshly ground black pepper , for greasing
  • 450ml/16fl oz chicken stock

Recipe Summary

  • 4 ounces pancetta, thinly sliced and finely chopped
  • Steam garlic cloves (from Steamed Artichokes with Lemon-Garlic Aioli)
  • 1/2 cup finely grated Parmesan cheese (1 ounce)
  • 1/2 cup fresh plain breadcrumbs
  • 1/4 cup fresh mint, finely chopped
  • 3 tablespoons fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 8 artichoke hearts (from Steamed Artichokes with Lemon-Garlic Aioli)
  • 1 leg of lamb, bone removed (7 to 8 pounds), butterflied
  • Extra-virgin olive oil, for rubbing
  • 2 cups water
  • Fresh-Mint Sauce, for serving

Preheat oven to 450 degrees. Pulse pancetta, garlic, cheese, breadcrumbs, mint, lemon juice, 1 teaspoon salt, and some pepper in a food processor until combined. Add artichokes. Pulse a few times, keeping mixture chunky.

Lay lamb flat on a work surface, skin side down. Season with salt. Spread artichoke mixture over top, leaving a 1/2-inch border. Tightly roll lamb, and tie with kitchen twine at 2-inch intervals to hold.

Rub lamb with oil, and season generously with salt and pepper. Transfer to a roasting pan fitted with a roasting rack, and add water to pan. Roast for 30 minutes. Reduce oven temperature to 350 degrees. Continue to roast until an instant-read thermometer reaches 130 degrees to 135 degrees (for medium-rare), 1 hour to 1 hour 15 minutes. Let rest for 20 to 30 minutes before carving. Serve with mint sauce.


Mary Berry’s stuffed roast leg of lamb with mushrooms

A lovely way to add interest to a roast leg of lamb. Many butchers and supermarkets sell part-boned legs of lamb, which saves on the cooking time. No need to tie up the meat before cooking to hold the stuffing the tunnel-boned cavity keeps it all neatly in place.

Georgina Glynn Smith

COOK TIME 1 1⁄2 hours, plus resting

1 x 1.8kg (4lb) leg of lamb, tunnel boned (see tips)
olive oil, for rubbing into the lamb
2 large sprigs rosemary
1 large bunch of flat-leaf parsley, roughly chopped
1 large egg yolk, beaten
2 tbsp fresh white breadcrumbs
salt and freshly ground black pepper

FOR THE MUSHROOM STUFFING

a knob of butter
2 shallots, chopped
175g (6oz) button mushrooms, chopped
2 fat garlic cloves, crushed

FOR THE GRAVY

1 tbsp plain flour
450ml (15 oz) beef or chicken stock
1 tbsp Worcestershire sauce
1 tbsp redcurrant jelly

1. Preheat the oven to 220C/200C fan/gas 7.

2. To make the stuffing, melt the butter in a pan over a medium heat and fry the shallots for 2-3 minutes. Add the mushrooms and garlic and fry for 2 minutes until just cooked. Tip into a bowl, add the parsley, egg yolk and breadcrumbs, season and mix.

3. Spoon the mushroom lling into the ‘tunnel’ in the leg of lamb, pushing it in well. Rub the lamb with olive oil and season with pepper. Place the rosemary sprigs in the bottom of a roasting tin and sit the lamb on top.

4. Roast for 20 minutes. Reduce the temperature to 200C/ 180C fan/gas 6 and cook for another hour (or 15 minutes per 450g/1lb, see tips). Remove the joint from the oven and transfer to a board to rest while you make the gravy.

5. Skim the surplus fat from the roasting tin with a spoon, leaving about 1 tablespoon in the tin. Place over a medium heat, sprinkle in the our and stir well, scraping up any sediment and juices in the bottom of the tin. Stir in the stock, Worcestershire sauce and redcurrant jelly, season and bring to the boil, stirring. Boil for 2-3 minutes, then strain.

6. Carve the stuffed lamb and serve with the gravy.

PREPARE AHEAD

The leg can be stuffed up to 2 days ahead.

FREEZE

The stuffed leg can be frozen uncooked.


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Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640 p&p is free on orders over £15.


Stuffed Leg of Lamb

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This Stuffed Leg of Lamb recipe is a delicious holiday dinner that is easier than it looks! Perfectly roasted boneless lamb leg stuffed with homemade pesto.

You don’t need a culinary degree to make show stopping holiday Main Courses like Roasted Leg of Lamb. We bring you the tips and techniques you need to cook specialty dinner recipes like a pro.

STUFFED LEG OF LAMB

Leg of Lamb is deceptively easy cut of meat to prepare. It roasts quickly and doesn’t require marinades or basting to get tender, juicy meat, in fact the simpler the better when it comes to cooking lamb. All you need for perfect roast lamb is olive oil, seasoning, and about an hour and half. No one will believe you didn’t take a special course to prepare this show-stopping holiday dinner.

This is the easiest Stuffed Leg of Lamb recipe full of natural flavor with just a handful of quality ingredients. Use extra-virgin olive oil, buy your leg of lamb from the butcher, and make our Homemade Pesto with fresh herbs for the most mouthwatering Stuffed Roast Leg of Lamb. It’s worth the extra cost for this crowd pleasing dinner, perfect for any special occasion.

Stuffed Leg of Lamb is made with de-boned leg of lamb. You can can buy boneless leg of lamb at the butcher or remove the bones yourself, if you have experience. When preparing the meat, use a sharp knife so you aren’t having to chop away at it. You just want to cut deep enough so the meat is flat while keeping the roast intact.

Make a steakhouse-worthy holiday dinner by serving Stuffed Leg of Lamb with Parmesan Smashed Potatoes, Creamed Spinach, and Dinner Rolls. Leftover stuffed lamb makes a delicious lunch sliced cold in a pita wrap with Zankou Garlic Paste and Cucumber Tomato Salad. Reheat Stuffed Leg of Lamb in the oven on 300 degrees, covered in foil, so it doesn’t dry out.


Stuffed Leg of Lamb

  • Yield: 10 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

This Stuffed Leg of Lamb recipe is a delicious holiday dinner that is easier than it looks! Perfectly roasted boneless lamb leg stuffed with homemade pesto.

Ingredients

  • 5 pounds leg of lamb , boneless
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 cup pesto , recipe
  • 1/4 cup parmesan cheese , shredded

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Preheat oven to 325 degrees.

Unroll lamb and slice anywhere you need to just as deep as needed to make the lamb lay flat.

Rub lamb on both sides with olive oil.

Season with salt and pepper on both sides.

Lay in pan inside of lamb leg facing up and make rows of pesto in natural folds of lamb.

Sprinkle with Parmesan cheese.

Roll lamb back up tightly and tie with kitchen twine.

Place onto rack in pan and roast for 1 hour , tented with foil.

Remove foil and cook for 20 minutes (then start checking for doneness – 145 degrees with thermometer).

Let rest 10 minutes before serving.

Nutrition Information

Yield: 10 servings, Amount per serving: 266 calories, Calories: 266g, Carbohydrates: 1g, Protein: 31g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 94mg, Sodium: 942mg, Potassium: 413mg, Fiber: 1g, Sugar: 1g, Vitamin A: 270g, Calcium: 58g, Iron: 3g


Preparation

Step 1

Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in ½ cup oil process until blended. Season stuffing with salt and pepper.

Step 2

Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 ½" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet drizzle with oil.

Step 3

Roast until lamb is starting to brown, 30–40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35–45 minutes longer. Remove lamb from oven and tent with foil let rest 15–20 minutes.

Step 4

Do Ahead: Lamb can be stuffed and tied 1 day ahead cover and chill. Bring to room temperature before roasting.

Assembly

Step 5

While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in ½ cup oil process until blended. Season herbed cheese with salt and pepper.

Step 6

Dress watercress in a large bowl with lemon juice and remaining 1 Tbsp. oil season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.

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  • 2 heads of garlic
  • 1 tablespoon olive oil
  • 1/2 boneless and butterflied leg of lamb, about 2 ½lbs
  • 3/4 cup mint pesto, plus more for serving
  • Kosher salt and freshly ground black pepper
  • Type of fire:two-zone indirect
  • Grill heat:medium-high

Preheat oven to 400°F. Cut top quarters off of heads of garlic. Place garlic cloves, cut side down, in center of a sheet of aluminum foil and drizzle with olive oil. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, 45-60 minutes. Remove from oven, let cool for 10 minutes, then squeeze cloves out of the skin into a small bowl and mash into a paste with a fork.

Lay leg of lamb open on a large cutting board, fat side down. Season meat generously with salt and pepper. Spread roasted garlic paste over exposed meat. Spread mint pesto on top of garlic. Roll lamb closed and tie securely with butcher twine about every inch. Season outside of lamb generously with salt and pepper.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear lamb on hot side of grill until browned all over, about 4 minutes per side. Move to cool side of grill, cover, and let cook until meat registers 130°F on an instant read thermometer inserted into thickest part of lamb. Transfer to a cutting board and let rest for 15 minutes. Slice and serve immediately.


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Leg Of Lamb

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Reviews (2 reviews)

This is a worthwhile roast, but I agree with CSolar. The cooking time is off. I would also note that a well balanced boneless leg is nearly impossible to pound down to 1 1/2 inches thickness. I pounded the roast down to 2 inches, which was a struggle.

For cooking times, I cooked the roast at 500 degrees for 20 minutes to give the lamb a good sear. I did not pan sear the roast. I just prefer the high-heat oven method. I then lowered the oven temp to 325 degrees and roasted the 6 lb leg for about 50 minutes. I cook by meat temperature, not time. So, I pulled the roast when the center of the leg was 126 degrees, which is a nice medium rare.

The roast was delicious but there's something really off with the cooking instructions. A solid 5-lb roast is not going to cook in just 40 minutes in a low oven! In the end it was more like 2 hours of baking, and I raised the temperature to 375 half way through. There must be a mistake in the recipe!


Watch the video: Hvordan skjære lammelår (May 2022).