Description
A flavorful Mediterranean-inspired herb-stuffed leg of lamb, roasted to perfection with a fresh garlic and herb paste, making an impressive main course for special occasions or holiday dinners.
Ingredients
Scale
Lamb and Herb Mixture
- 1 boneless leg of lamb, about 5 pounds, butterflied
- 4 cloves garlic, minced
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon crushed red pepper flakes (optional)
- Kitchen twine for tying
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the lamb.
- Prepare the lamb: Pat the butterflied leg of lamb dry with paper towels and lay it flat on a clean surface, ready for stuffing.
- Make the herb paste: In a bowl, combine minced garlic, parsley, rosemary, thyme, oregano, lemon zest, lemon juice, 2 tablespoons of olive oil, salt, black pepper, Dijon mustard, and crushed red pepper flakes. Mix thoroughly to create a thick herb paste.
- Stuff and roll the lamb: Spread the herb mixture evenly over the inside surface of the lamb. Roll the lamb tightly from the short end into a roast shape and secure it with kitchen twine at 1-inch intervals.
- Season the outside: Rub the outside of the rolled lamb with the remaining 1 tablespoon of olive oil and lightly season with additional salt and pepper.
- Roast the lamb: Place the lamb seam-side down on a rack in a roasting pan. Roast in the preheated oven for 60 to 75 minutes, or until a meat thermometer inserted into the center reads 135°F for medium-rare or 145°F for medium.
- Rest the meat: Remove the lamb from the oven and tent loosely with foil. Let it rest for 15 to 20 minutes to allow the juices to redistribute.
- Slice and serve: Remove the kitchen twine, slice the lamb into 1/2-inch thick pieces, and serve warm for a delicious meal.
Notes
- For extra flavor, marinate the lamb with the herb mixture for up to 12 hours in the refrigerator before roasting.
- Substitute mint or basil for part of the parsley to vary the herbal profile.
- Always allow the meat to rest before slicing to retain its juices and tenderness.
