Garlic and Herb Stuffed Boneless Leg of Lamb
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Resting Time
10 mins
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Total Time
1 hr 25 mins
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Servings
6 people
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Calories
815 kcal
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Course
Main Course, Dinner
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Cuisine
Greek
Garlic and Herb Stuffed Boneless Leg of Lamb
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This Garlic and Herb Stuffed Boneless Leg of Lamb makes the most flavorful and succulent leg of lamb you'll ever try! It's the perfect way to feed a crowd, just thinly slice and serve on a platter or as a DIY sandwich bar.
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Ingredients
- 1 6-pound boneless leg of lamb
- Salt and freshly ground black pepper
- 3 tablespoons minced garlic
- ½ 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
Tzatziki
- 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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Instructions
- Butterfly leg for stuffing.
- 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 ¼ 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.
- 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.
- Serve with Tzatziki and arugula on a bun.
Equipments used:
Notes
- Lamb is already super tender so no need to overdo it!
- Once you've reached your desired temperature, let the lamb rest on a cutting board for 10-15 minutes for the juices to redistribute. Then slice against the grain into thin strips.
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 135°F to 140°F
- Well-Done: 155°F to 165°F
Nutrition Information
Show Details
Calories
815kcal
(41%)
Carbohydrates
44g
(15%)
Protein
74g
(148%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.003g
Cholesterol
329mg
(110%)
Sodium
1756mg
(73%)
Potassium
1021mg
(29%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1481IU
(30%)
Vitamin C
15mg
(17%)
Calcium
162mg
(16%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 815 kcal
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 44g | 15% |
| Protein | 74g | 148% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 329mg | 110% |
| Sodium | 1756mg | 73% |
| Potassium | 1021mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1481IU | 30% |
| Vitamin C | 15mg | 17% |
| Calcium | 162mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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