Garlic and Herb Stuffed Boneless Leg of Lamb
Total Time
1 hour and 25 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
4.5 out of 5 stars
(2)
Ingredients
6 servings
- 1 6-pound boneless leg of lamb
- Salt and freshly ground black pepper
- 3 tablespoons minced garlic
- 1/2 cup assorted chopped fresh herbs (such as parsley, oregano, basil, thyme, chives, mint)
- 2 tablespoons olive oil
- Arugula (for serving)
- Pickled red onions (for serving)
- Brioche Buns (or any other favorite bun)
- 1½ cups plain Greek yogurt
- 1 Persian cucumber (small dice)
- 1 lemon juiced (plus more if needed)
- 3 cloves garlic (finely minced)
- 2 tablespoons chopped fresh dill
- Kosher salt and freshly cracked pepper to taste
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Preparation
Step 1
Butterfly leg for stuffing.
Step 2
Preheat the oven to 375 degrees F. Lay lamb flat on the counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Generously season outside with salt and pepper.
Step 3
Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in a roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F. Let sit at room temperature about 10 minutes before slicing super thin.. Remove strings and slice meat thinly across the roll.
Step 4
Serve with Tzatziki and arugula on a bun.
Step 5
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