Stuffed Leg of Lamb

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Servings: 4 servings Difficulty: Advanced
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A succulent boneless leg of lamb infused with garlic and rosemary, roasted to perfection and served with a rich tomato-olive pan sauce.
Stuffed Leg of Lamb recipe image
Stuffed Leg of Lamb recipe image
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Stuffed Leg of Lamb

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1668.5

Description

This impressive Stuffed Leg of Lamb is a centerpiece dish that combines tender, slow-roasted meat with aromatic herbs and savory accompaniments. The boneless leg is rubbed with fresh garlic and stuffed with a flavorful mixture, then tied securely to ensure even cooking. Roasted until it reaches the perfect internal temperature, the lamb remains juicy and succulent. The pan drippings are transformed into a vibrant sauce using red wine, broth, chopped tomatoes, and slivered olives, adding a bright, acidic contrast to the rich meat. Garnished with fresh parsley, this recipe is ideal for holiday gatherings, weekend feasts, or special family dinners. It offers a sophisticated yet approachable cooking experience, delivering deep, comforting flavors that please both lamb enthusiasts and casual diners alike.

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Peel the garlic cloves and lightly crush them with the side of a knife to release their flavor.
  3. Make small incisions throughout the boneless leg of lamb and insert the crushed garlic cloves into the pockets.
  4. Prepare the stuffing according to your preferred recipe.
  5. Place the stuffing inside the cavity of the lamb leg and tie the meat securely with kitchen twine to hold its shape.
  6. Rub the outside of the lamb generously with chopped fresh rosemary, salt, and pepper.
  7. Place the stuffed lamb on a roasting rack set inside a roasting pan.
  8. Roast in the preheated oven for 1 hour 45 minutes to 2 hours, or until an instant-read thermometer inserted into the thickest part registers 135°F to 140°F (57°C to 60°C) for medium-rare.
  9. While the lamb is roasting, prepare the sauce. Discard excess fat from the roasting pan, leaving the flavorful drippings.
  10. Place the roasting pan on the stovetop over medium heat. Add the red wine and brown stock, scraping up any browned bits from the bottom of the pan.
  11. Bring the liquid to a simmer and reduce by half, about 5-7 minutes.
  12. Stir in the chopped tomatoes and slivered olives. Simmer for another 5 minutes until the tomatoes soften.
  13. Season the sauce with salt and pepper to taste.
  14. Remove the lamb from the oven and let it rest on a cutting board for 15-20 minutes before slicing.
  15. Just before serving, stir the fresh parsley into the pan sauce.
  16. Slice the lamb and serve with the warm tomato-olive sauce poured over the top.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1668.5kcal
% Daily Value *
Total Fat 119.2g184%
Saturated Fat 51.1g256%
Cholesterol 550.5mg184%
Sodium 408.6mg18%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 141.9g284%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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