Few things say “festive feast” quite like a beautifully cooked Herb-Stuffed Leg of Lamb. This showstopping centerpiece features juicy, tender lamb suffused with aromatic garlic and fresh herbs, all tucked lovingly into each cut, then roasted until golden and irresistible. The magic comes from a zingy blend of lemon, Dijon, and wine, turning every slice into something you’ll crave long after the last bite. Whether it’s a holiday, family gathering, or a Sunday dinner that’s just a little extra, this dish is pure celebration.
Ingredients You’ll Need
The beauty of Herb-Stuffed Leg of Lamb shines through in its simplicity. Each ingredient has a purpose and together, they create a succulent roast packed with layers of flavor, juicy texture, and vibrant color.
- Leg of Lamb (bone-in): The star of your meal—juicy, tender, and beautifully rich once roasted.
- Garlic (4 cloves, minced): Fills the lamb with deep, irresistible aroma and flavor.
- Fresh Rosemary (1/4 cup, chopped): Brings bold, piney fragrance and classic Mediterranean flair.
- Fresh Thyme (2 tablespoons, leaves): Adds a subtle earthiness that layers well with other herbs.
- Fresh Parsley (2 tablespoons, chopped): Offers brightness and freshness that balances the richness of lamb.
- Salt (2 teaspoons): Draws out the natural flavors and ensures every bite is perfectly seasoned.
- Black Pepper (1 teaspoon): Provides a touch of heat and rounds out the seasoning.
- Olive Oil (1/4 cup): Keeps the lamb moist; helps herbs and seasonings adhere for an even crust.
- Dijon Mustard (2 tablespoons): Adds a zippy tang and helps form a flavorful, golden crust.
- Lemon Zest (zest of 1 lemon): Contributes brightness and a hint of citrus that wakes up the palate.
- Lemon Juice (juice of 1 lemon): Tenderizes the lamb and lifts the whole flavor profile.
- Dry Red Wine (1/2 cup): Enhances the roasting juices, making for a delicious sauce to serve over the meat.
- Chicken Broth (1/2 cup): Keeps the roast moist and creates extra-flavorful pan juices.
How to Make Herb-Stuffed Leg of Lamb
Step 1: Prepare the Oven and Lamb
Start by preheating your oven to 400°F. While the oven heats, place your bone-in leg of lamb on a cutting board. Using a sharp knife, carefully cut small slits all around the meat—these tiny pockets will soon be bursting with herb flavor, ensuring that every bite of Herb-Stuffed Leg of Lamb is fully infused from the inside out.
Step 2: Make the Savory Herb Paste
In a small bowl, mix together the minced garlic, chopped rosemary, thyme leaves, parsley, salt, black pepper, olive oil, Dijon mustard, lemon zest, and lemon juice. What you’re creating is an ultra-fragrant paste—this mixture will coat and fill your leg of lamb, lending it tons of flavor and a gorgeous herb-speckled crust.
Step 3: Stuff and Season the Lamb
Rub the herb paste all over the lamb, making sure to really press it into the slits you’ve made. You want the flavor penetrating all the way to the bone! Take your time here—the more attention you give now, the more delicious your Herb-Stuffed Leg of Lamb will be later. Once coated, transfer the lamb to your roasting pan.
Step 4: Add Liquid and Begin Roasting
Pour the red wine and chicken broth into the bottom of the roasting pan. These liquids will combine with the meat drippings to create sensational pan juices that are perfect for serving alongside the finished roast. Place the pan in the oven and roast, uncovered, for 20 minutes to help the crust form.
Step 5: Roast Low and Slow
After the initial sizzle, reduce the oven temperature to 350°F. Continue to roast for another 1 hour 15 minutes to 1 hour 30 minutes, depending on your desired doneness (aim for 135°F for medium-rare or 145°F for medium). Baste the lamb occasionally with the pan juices to keep it juicy and build flavor.
Step 6: Rest and Carve
Once your Herb-Stuffed Leg of Lamb has reached the perfect temperature, remove it from the oven. Tent it loosely with foil and let it rest for 15 minutes; this ensures the juices redistribute and the meat stays moist. Then, carve beautiful slices and serve with a generous spoonful of those delightfully savory pan juices.
How to Serve Herb-Stuffed Leg of Lamb
Garnishes
A flourish of fresh chopped parsley or rosemary sprigs right before serving not only brightens up the platter but also signals the herbaceous flavors inside your Herb-Stuffed Leg of Lamb. A quick zest of lemon over the top adds punch and color if you want to echo the flavors you tucked inside.
Side Dishes
Classic, comforting sides are the perfect match here. Think roasted potatoes crisped with olive oil, soft pillows of couscous, or even a creamy polenta. A lightly dressed green salad or steamed asparagus brings welcome freshness and completes your plate without stealing the show.
Creative Ways to Present
You can go rustic by serving the Herb-Stuffed Leg of Lamb whole on a wooden board, letting guests admire the golden, herb-flecked crust before carving. For a more elegant affair, plate pre-carved slices in a fan, drizzle with pan juices, and garnish with microgreens and lemon curls. Even thick, juicy sandwiches with chilled leftovers and crusty bread are a treat!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover lamb tightly in foil or place in an airtight container and refrigerate within two hours of serving. Herb-Stuffed Leg of Lamb stays flavorful and moist for up to 3 days when properly stored, making delicious sandwiches or salads in the days that follow.
Freezing
To freeze, slice the cooled lamb and wrap portions individually—or as one piece—in plastic wrap, then foil. Store in a freezer-safe bag or container for up to 2 months. Be sure to save some pan juices separately; they freeze well and add needed moisture upon thawing.
Reheating
For the best texture, reheat slices gently—either in a covered baking dish with a splash of broth or pan juices at 300°F until just warmed, or in the microwave with a damp paper towel draped over the meat. This helps keep your Herb-Stuffed Leg of Lamb tender and juicy instead of dry.
FAQs
Can I use a boneless leg of lamb instead?
Yes! A boneless leg works beautifully for Herb-Stuffed Leg of Lamb—just adjust cooking time slightly, as it may cook a bit faster. Rolling and tying the lamb after stuffing also gives an impressive presentation and keeps the herbs in place.
Do I have to marinate the lamb overnight?
It’s not essential, but letting your lamb marinate overnight with the herb paste will amplify all the flavors and make your Herb-Stuffed Leg of Lamb extra memorable. Even an hour or two makes a difference, so go for it if you have the time.
What red wine should I use in the pan?
Choose a dry red wine you enjoy drinking—a bold Cabernet Sauvignon, Merlot, or even a Côtes du Rhône is perfect. The wine flavor will subtly concentrate as the Herb-Stuffed Leg of Lamb roasts, enriching the pan juices without overwhelming the dish.
How do I tell when the lamb is perfectly cooked?
Your best friend here is an instant-read meat thermometer. For medium-rare, aim for 135°F, and for medium, 145°F. Remember, the temperature will rise a few degrees as the Herb-Stuffed Leg of Lamb rests, so pull it out just below your target.
Can I make this recipe gluten-free?
Absolutely! Herb-Stuffed Leg of Lamb is naturally gluten-free as written, since none of the ingredients contain gluten. Just double-check the labels on your chicken broth and Dijon mustard if you need to be extra cautious.
Final Thoughts
If you’re looking to create a meal that wows without fuss, Herb-Stuffed Leg of Lamb delivers every single time. It’s as simple to prepare as it is luxurious to serve, and each bite is a burst of Mediterranean magic. Don’t wait for a special occasion—treat yourself and your loved ones to this incredible dish soon!
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Herb-Stuffed Leg of Lamb Recipe
- Total Time: 2 hours (plus resting time)
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Herb-Stuffed Leg of Lamb recipe is a show-stopping centerpiece for your table. Tender leg of lamb is filled with a flavorful herb paste, roasted to juicy perfection, and served with a delicious pan sauce. Perfect for special occasions or holiday gatherings.
Ingredients
For the Herb Paste:
- 1 bone-in leg of lamb (about 5 to 6 pounds)
- 4 cloves garlic, minced
- 1/4 cup fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- Zest of 1 lemon
- Juice of 1 lemon
For Roasting:
- 1/2 cup dry red wine
- 1/2 cup chicken broth
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the lamb: Place the leg of lamb on a cutting board. Make small slits all over the lamb.
- Make the herb paste: In a bowl, mix garlic, rosemary, thyme, parsley, salt, pepper, olive oil, Dijon, lemon zest, and juice.
- Stuff the lamb: Rub the herb paste all over the lamb, pressing into the slits.
- Roast the lamb: Place in a roasting pan, add wine and broth. Roast at 400°F for 20 minutes, then reduce to 350°F for 1 hour 15-30 minutes.
- Rest and serve: Rest the lamb, carve, and serve with pan juices.
Notes
- You can prepare the herb paste in advance and marinate the lamb overnight for enhanced flavor.
- Serve with roasted potatoes or couscous for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean, French
Nutrition
- Serving Size: 6 ounces cooked lamb
- Calories: 420
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 135 mg
