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
Scale
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
