Boneless Leg of Lamb

Name: Boneless Leg of Lamb
Prep time: 2 h 34 min
Cook time: 55 min
Yield: 6 serving
Ingredients: 4 pounds boneless leg of lamb —American Lamb; 1 1/2 teaspoons salt; 2 teaspoons black pepper; 3 tablespoons lemon juice; 1/2 teaspoon nutmeg; 1 cup mixed herbs combined; 2/3 cup olive oil; 5 tablespoons crumbled Feta cheese; 7 Orchard Valley Choice Mission Figs; 3 tablespoons pistachios

User Reviews

5.0

39 reviews

Excellent

Prep Time
2 hrs 34 mins
Cook Time
34 mins
Additional Time
4 mins
Servings
6
Calories
546 kcal
Course
Main Course
Cuisine
Mediterranean, American

Boneless Leg of Lamb

Quade Maldonado

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This Mediterranean Style Boneless Leg of Lamb is a staple at our home. Juicy, delicious and fool proof to make if you’re new to lamb! Tr this boneless leg of lamb recipe this year for Easter and you’ll forever be making it! Video included below!

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Ingredients

Servings

4 pounds boneless leg of lamb —American Lamb
1 1/2 teaspoons salt
2 teaspoons black pepper
3 tablespoons lemon juice
1/2 teaspoon nutmeg optional
1 cup mixed herbs combined parsley, mint, thyme
2/3 cup olive oil
5 tablespoons crumbled Feta cheese
7 Orchard Valley Choice Mission Figs
3 tablespoons pistachios

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Notes

Buy American Lamb to make this recipe.
Your butchers are very knowledgeable! Ask them to butterfly the lamb and trim off the fat to your taste. Also double check with them you’re in fact using American lamb.
A food processor makes this recipe a breeze, however you can chop and mine all the ingredients by hand as well.
Make sure to decide which part of the lamb will be the outer and which one will be the inner part. This depends on how easy it is to be rolled out either way. So double check before you start!
Generally, the part of the meat which was closest to the bone is best used as the inside.
Spread the marinade on the outer part and season for extra flavor.
The filling goes on the inside.
Use quality Figs for the stuffing—I used Orchard valley Choice.
Parchment paper is so important to make the rolling super easy for you!
The kitchen twine can be cut out into smaller pieces 6 inch ropes and tied up separately if you don’t know how to bundle up and tie the entire lamb as a whole.
Use the same parchment paper to transfer the lamb to the baking dish.
A meat thermometer is the best tool to determine how well done your leg of lamb is.
The USDA suggests cooking to 145 degrees F for a medium rare, paired with a 3-minute rest.
Serve the lamb and enjoy!
Leftovers are great the next day! Even great for sandwiches or over a salad!
Make in advance: Season and roll the leg of lamb and tie it up. Keep in the roasting pan overnight and roast it the day you’re serving.
You can easily double and triple the recipe depending on the weight of your boneless leg of lamb!
For grilling the lamb: Add the ready and tied up stuffed boneless leg of lamb and give it a sear on all sides over medium heat. Then drop your flames to very low and seal the lid of your grill. Allow the lamb to cook for about 10 minutes per pound. Then check the internal temperature using a meat thermometer and it should be ready or close enough. You may need an extra 2-5 minutes depending on how strong your grill is.
ENJOY