Name: Herb-Stuffed Leg of Lamb Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 1 boneless leg of lamb (about 4–5 lbs), butterflied; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme leaves; 1 tablespoon fresh oregano, chopped; 1/4 cup flat-leaf parsley, chopped; zest of 1 lemon; 2 tablespoons lemon juice; 1/4 cup olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; kitchen twine for tying

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If you’re seeking an unforgettable main course that bursts with Mediterranean flair, look no further than Herb-Stuffed Leg of Lamb. This dish transforms a simple cut of meat into something truly spectacular—the lamb is tender and juicy, with each slice revealing an emerald swirl of aromatic herbs, bright citrus, and savory garlic. The experience is both impressive for a gathering and soul-satisfying for a family feast. Herb-Stuffed Leg of Lamb is a meal that brings people together and delivers big flavors with every bite.

Herb-Stuffed Leg of Lamb Recipe - Recipe Image

Ingredients You’ll Need

Simple, fresh ingredients are all it takes to let the flavors of Herb-Stuffed Leg of Lamb shine. Every item here has a purpose—fragrant herbs for punch, citrus for brightness, and top-quality lamb to tie it all together into something remarkable on your table.

Boneless leg of lamb (about 4–5 lbs), butterflied: The perfect canvas for stuffing, this cut stays juicy and tender when rolled and roasted.
Garlic (4 cloves, minced): Adds depth and savoriness, permeating every layer of the lamb.
Fresh rosemary (2 tablespoons, chopped): Delivers that distinctive piney aroma for a traditional Mediterranean note.
Fresh thyme leaves (2 tablespoons): Brings earthy undertones, pairing perfectly with the richness of lamb.
Fresh oregano (1 tablespoon, chopped): Nuances the stuffing with a subtle peppery zest.
Flat-leaf parsley (1/4 cup, chopped): Adds freshness and a pop of color to the stuffing.
Zest of 1 lemon: Infuses a bright, citrusy fragrance that enlivens the whole roast.
Lemon juice (2 tablespoons): Lightly tenderizes and lifts the flavors of the herbs.
Olive oil (1/4 cup): Binds the stuffing and keeps the lamb moist in the oven.
Kosher salt (1 teaspoon): Enhances all the natural flavors and helps to season the meat perfectly.
Black pepper (1/2 teaspoon): Adds just the right amount of warmth and kick.
Kitchen twine: An essential tool for keeping your stuffed lamb snug and even for roasting.

How to Make Herb-Stuffed Leg of Lamb

Step 1: Make the Herb Filling

Start by mixing up all the flavor. In a small bowl, combine your minced garlic, rosemary, thyme, oregano, parsley, lemon zest, lemon juice, olive oil, salt, and black pepper. Stir well until you have a lush, fragrant paste—this is what will infuse your Herb-Stuffed Leg of Lamb with Mediterranean magic in every forkful.

Step 2: Prepare the Lamb

Lay the butterflied leg of lamb flat on your work surface, fat-side down. If necessary, give it a gentle trim to even out any thicker portions—this helps with rolling and ensures your stuffing stays snug. You’re building a beautiful spiral of flavor that will reveal itself in each slice.

Step 3: Stuff and Roll the Lamb

Evenly spread the herb mixture over the exposed side of the lamb, pressing it gently into every nook and cranny. Now, starting from the short end, tightly roll up the lamb like a jelly roll. Secure the whole delicious bundle with kitchen twine, tying at intervals so nothing escapes as it roasts.

Step 4: Roast the Herb-Stuffed Leg of Lamb

Transfer the rolled and tied lamb to a roasting pan or place it on a rack over a tray. Slide it into a preheated 400°F (200°C) oven. Roast for about 1 hour to 1 hour 20 minutes, or until a meat thermometer reads 135°F (57°C) in the center for perfect medium-rare. The aromas will make you want to open the oven every five minutes—but resist! Let the roast undergo its transformation.

Step 5: Rest and Slice

Once it’s roasted to rosy perfection, pull your Herb-Stuffed Leg of Lamb from the oven and tent it loosely with foil. Let it rest 15–20 minutes to allow the juices to settle—this is the secret to super juicy slices. Remove the twine, carve across the grain, and admire the stunning swirl of herbs and color in every serving.

How to Serve Herb-Stuffed Leg of Lamb

Garnishes

Sprinkle your platter with extra chopped parsley and a little scatter of fresh lemon zest to echo the main flavors. A flourish of flaky sea salt right before serving enhances both the look and the taste, making every slice of Herb-Stuffed Leg of Lamb pop.

Side Dishes

This showstopper calls for classic partners: think roasted potatoes glistening with olive oil, vibrant seasonal vegetables like asparagus or carrots, and a crisp salad with tangy vinaigrette. A velvety potato gratin or a herbed couscous would be equally lovely alongside Herb-Stuffed Leg of Lamb, gently absorbing every last drop of those savory juices.

Creative Ways to Present

For a wow-factor presentation, arrange the sliced lamb in a fan shape over a board or large platter, revealing the bright herbal spirals within. Scatter pomegranate seeds or edible flowers for a special occasion, or serve over a pillowy bed of minty yogurt for a cool, creamy contrast to the succulent meat and herbs.

Make Ahead and Storage

Storing Leftovers

Store any leftover Herb-Stuffed Leg of Lamb wrapped tightly in foil or in an airtight container in the refrigerator for up to 4 days. The herb flavors deepen overnight, making the leftovers especially tempting for sandwiches or salads.

Freezing

If you’d like to freeze, slice the cooled lamb and layer the portions with parchment paper in an airtight container. This makes it easy to pull out only what you need. Herb-Stuffed Leg of Lamb will keep its quality in the freezer for up to 2 months.

Reheating

To reheat, gently warm the slices of lamb in a low oven (about 300°F/150°C), covered with foil to preserve moisture. Avoid the microwave if possible to keep the meat tender and the herb stuffing flavorful. A splash of broth in the pan helps keep everything juicy.

FAQs

Can I use bone-in leg of lamb instead of boneless?

You can, but boneless lamb is much easier to stuff and roll neatly. If you want to use a bone-in cut, ask your butcher to butterfly it for you, or adapt the stuffing to use as a rub before roasting.

What’s the best way to butterfly a leg of lamb?

If your butcher hasn’t already done it, use a sharp knife to make shallow, even cuts down the length of the lamb. Open the cut portions out like a book, trimming to keep thickness even. Take your time—neat butterflying ensures beautiful spirals of stuffing.

Can I substitute dried herbs for fresh?

Fresh herbs truly make Herb-Stuffed Leg of Lamb shine, but if you must use dried, cut the amounts by about one-third—dried herbs are more concentrated in flavor. The finished dish will be a bit different, but still delicious.

How do I tell when the lamb is cooked to medium-rare?

Check the internal temperature with a meat thermometer. Pull your Herb-Stuffed Leg of Lamb from the oven when it hits 135°F (57°C) in the center for medium-rare, then rest before slicing so the juices stay put.

Is there a make-ahead option for entertaining?

Absolutely! You can assemble and tie your lamb up to a day in advance. Cover and refrigerate it so the herb flavors get even richer, then roast as directed just before serving for an effortlessly impressive dish.

Final Thoughts

I hope you dive in and treat yourself and your loved ones to Herb-Stuffed Leg of Lamb. It’s a dish that looks gorgeous at any gathering, impresses with every bite, and leaves everyone asking for seconds. You deserve to enjoy the kind of festive, flavor-packed meal that creates lasting memories—give this a go and savor every mouthful!

Herb-Stuffed Leg of Lamb Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful, this Herb-Stuffed Leg of Lamb is a show-stopping centerpiece for any special occasion. The lamb is butterflied, filled with a fragrant herb mixture, and roasted to perfection. Serve this Mediterranean-inspired dish to impress your guests.

Ingredients

Scale

Lamb:

1 boneless leg of lamb (about 4–5 lbs), butterflied

Herb Mixture:

4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano, chopped
1/4 cup flat-leaf parsley, chopped
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

kitchen twine for tying

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the herb mixture: In a small bowl, combine garlic, rosemary, thyme, oregano, parsley, lemon zest, lemon juice, olive oil, salt, and pepper.
Stuff and roll the lamb: Spread the butterflied lamb open, season with herb mixture, roll tightly, and secure with kitchen twine.
Roast the lamb: Place the lamb in a roasting pan and roast for 1 to 1 hour 20 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.
Rest and slice: Remove from the oven, cover with foil, and let rest for 15–20 minutes before slicing.