Stuffed Easter Lamb Leg
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
430 kcal
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Course
Main Course
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Cuisine
American
Stuffed Easter Lamb Leg
Description
This recipe prepares whole lamb legs by creating a pocket for a stuffing blend of chopped cashews, minced garlic, diced red bell pepper, fresh herbs including parsley and rosemary, lemon zest, olive oil, and seasoning. The lamb is seasoned, filled, and secured with toothpicks, then placed in a baking dish with whole garlic cloves, carrot rounds, and rosemary sprigs.
Roasting at 375°F for about 90 minutes with periodic basting in a mixture of olive oil, honey, and lemon juice helps the lamb brown evenly while infusing it with sweet and citrus notes. The meat finishes very tender and flavorful, balanced by the texture and nutty taste of the stuffing.
After roasting, the lamb rests to retain juices and is garnished with fresh rosemary and parsley. This dish serves well as a centerpiece for special occasions, pairing with roasted vegetables or side salads.
Ingredients
- 2 lamb leg whole
- 2 carrot peeled and cut into 1/4 inch rounds, large
- 6 cloves garlic whole
- 6 rosemary whole, sprigs, fresh
Stuffing:
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- lemon zest of 1
- 1/2 red bell pepper diced
- 8 cloves garlic minced
- 1 cup cashews finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 1/2 italian herb blend dried
- 2 tablespoons parsley chopped
- 2 tablespoons rosemary chopped, fresh
Sauce:
- 1/4 cup olive oil
- 1/4 cup honey
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 375 degrees F.
- Pat dry meat with paper towels. Season the lamb legs with salt and pepper on both sides. Place on a chopping board and gently cut halfway down into the leg to make an incision so the meat opens out, creating a pocket.
- Mix all the stuffing ingredients in a bowl.
- Mix all the sauce ingredients in a bowl.
- Lightly grease with olive oil a 9x13 inch baking dish.
- Scoop the stuffing into the created pockets and secure the opening with toothpicks.
- Transfer the legs of lamb into the prepared baking dish and top with the sauce mixture.
- Add whole garlic and carrots to the baking dish, distributing evenly. Add 3 sprigs of rosemary.
- Roast for about an hour and a half, basting the lamb after 30 minutes and every 15 minutes after that until the meat is cooked and golden brown.
- Once cooked, discard rosemary and garnish the dish with remaining fresh rosemary sprigs and chopped parsley. Let the meat rest for 15 minutes before serving.
- Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 42mg | 14% |
| Sodium | 164mg | 7% |
| Potassium | 388mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 3840IU | 77% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 24mg | 2% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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