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5.0 from 54 votes

Stuffed Leg of Lamb

This stuffed leg of lamb is easy to make and is perfect for a holiday centerpiece dish. We like it at Christmas, New Year's and Easter. Feeds a crowd.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
20 mins
Total Time
1 hr 30 mins
Servings: 8
Calories: 316 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 5 pound boneless leg of lamb
  • 6 large cloves of garlic divided
  • 1 large shallot
  • 4 teaspoons fresh Rosemary divided
  • 1 tablespoon fresh thyme
  • 4 tablespoons olive oil divided
  • 1 large bunch Swiss Chard white or red, stems trimmed, roughly chopped
  • 2 ounce cans Navy beans
  • 1 ½ teaspoons black pepper divided
  • 1 ½ teaspoons kosher salt divided
  • ⅓ cup sun dried tomatoes in olive oil julienned
  • ½ cup dry red wine

Instructions

    Cup of Yum
  1. Preheat the oven to 425°.
  2. Finely chop 4 cloves of the garlic, shallot, 3 teaspoons of rosemary and thyme and transfer to a small bowl.  Stir to combine. Place a large saucepan over medium to medium high heat and add 1 tablespoon olive oil. Add half of the shallot mixture to the pot and sauté until tender and fragrant, 2-3 minutes.
  3. Add the swiss chard to the pot and saute until the the leaves wilt. Adjust the heat so the chard wilts and becomes tender.  If it's not getting tender, add 2-3 tablespoons of water to the pot and let it braise for a few minutes. Transfer the chard mixture to a small bowl.
  4. Add 1 tablespoon olive oil to the same pot over medium high heat. Add the remaining shallot mixture and saute until tender and fragrant, about 2-3 minutes. Stir in the navy beans (liquid and all) and heat through. Add half teaspoon of the black pepper and kosher salt to season. Set aside.
  5. Lay the lamb, fat side down on the cutting board. If the butcher has done a nice job of butterflying begin to fill the lamb.  If the lamb isn't laying quite flat, butterfly the lamb by opening up the lamb and cutting down through any thicker parts, to give an even thickness. Remove any excess fat and sinew.
  6. Spread the center portion of the lamb with the swiss chard in an even layer.  Use a slotted spoon to portion out about 1/2 cup of the bean mixture next to the chard. (Slightly strain the liquid from the beans). Layer the sun-dried tomatoes next to the chard.
  7. Carefully roll up the lamb leg and secure with several pieces of kitchen twine, both horizontally and vertically, so that the filling doesn't escape.
  8. Heat a large dutch oven over a medium high heat.  Add one tablespoon olive oil.  When oil is hot, transfer the leg of lamb to the dutch oven and sear on all sides, carefully rotating after a few minutes on each side (about 10 minutes total).
  9. Cut the remaining cloves of garlic into thin slices. With a sharp paring knife, cut slits over the top of the lamb. Insert garlic slices into the slits. Drizzle final tablespoon of olive oil over the lamb. Sprinkle with remaining 1 teaspoon rosemary, salt and pepper.
  10. Add the wine to the pot and cook for 55-60 minutes for medium. Remove from oven and let rest for 20 minutes before moving to a cutting board. Slice lamb into 1" thick pieces and arrange on a serving platter.  Serve with reserved white beans on the side.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 2g (1%) Protein 37g (74%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 114mg (38%) Sodium 559mg (23%) Potassium 598mg (17%) Vitamin A 110IU (2%) Vitamin C 6.3mg (7%) Calcium 19mg (2%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 2g 1%
Protein 37g 74%
Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 114mg 38%
Sodium 559mg 23%
Potassium 598mg 13%
Vitamin A 110IU 2%
Vitamin C 6.3mg 7%
Calcium 19mg 2%
Iron 3.6mg 20%

* Percent Daily Values are based on a 2,000 calorie diet.