Mediterranean Stuffed Lamb Leg


  • 4    teaspoons olive oil, divided
  • 1/4    cup chopped green onions
  • 2    cloves garlic, finely chopped
  • 1    cup spinach leaves, shredded
  • 1/4    cup fresh basil, shredded
  • 2    tablespoons finely chopped sundried tomatoes in olive oil, drained
  • 2    tablespoons pine nuts
  • 2    teaspoons lemon pepper, divided
  • 1/2    cup crumbled feta cheese
  • 4 to 5    pounds American Lamb leg, boned and rolled

In medium skillet, heat 2 teaspoons olive oil.  Cook onion and garlic for 3 minutes.  Mix in spinach, basil, sundried tomatoes, pine nuts and 1 teaspoon lemon pepper.  Cook additional 2 to 3 minutes until spinach is wilted.  Mix in feta cheese; set aside.

Remove netting or strings from leg of lamb and open.  Flatten and place stuffing in center of meat; roll back up and re-tie with string.  Brush with 2 teaspoons olive oil and sprinkle with 1 teaspoon lemon pepper.

Place leg on rack in roasting pan and roast in 325ºF oven for approximately 2 hours or to desired degree of doneness:  145ºF for medium-rare, 160ºF for medium or 170ºF for well.  Let roast stand covered 10 minutes before slicing.  Internal temperature will rise approximately 10 degrees.

Tip:  If boneless leg is unavailable in the meat case, ask your supermarket meat cutter to bone a leg.

8 to 10 servings. Preparation time:  20 minutes. Cook time:  2 hours

Nutrition per serving:  434 calories, 35 g protein, 2 g carbohydrate, 31 g total fat (65% calories from fat), 136 mg cholesterol, 0 g fiber, 271 mg sodium, 9 mg niacin, 0.25 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 6 mg zinc.

Recipe and image provided by the American Lamb Board