Leg of Lamb Stuffed with Goat Cheese, Pine Nuts, Apples and Mint

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I have made this recipe for Easter as a main dish on a buffet for my family party (30 adults + too many kids every year for the past 5 yrs, and let me tell you....its the MOST amazing tasting lamb dish ever - a real crowd pleaser !!! Its not difficult to follow and it comes out consistently great every time. There are never any leftovers...=

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I made this last Easter for my husband and some friends. First of all I overcooked it a little - mostly due to a faulty meat thermometer, so yes it being dry was my fault. The taste just wasn't spectacular to me. I much prefer lamb grilled. But my husband enjoyed it, he adores goat's cheese and company seemed to enjoy it. Don't know that I'll be making it again though.

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I made this with feta,and I put 2 slices of white bread crumbled into the stuffing.I put fresh mint, rosemary into the processor and chopped it fine and covered the lamb before roasting.I also put he rosemary potatoes in the same pan and added a cup of white wine.The trick is not to overcook..it was amazing... Bravo Emeril

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As a kid I enjoyed lamb chops with mint jelly but never cooked lamb at all. I really wanted to have lamb for Easter dinner. This recipe looked good. I bought 5.43 lbs of boneless leg of lamb. Seasoned it, stuffed it, and seared it. Then put it in a roaster and covered it and cooked it until the thermometer read 135 degrees. Then took it out and left it on the stove top with the lid on to finish cooking and was 140 degrees. I was advised by a friend who cooks lamb all the time, to take the lamb out just before it was done, otherwise if you overcook it, it will be tough. This recipe with the fresh mint, goat's cheese, and all the seasonings were just right. But I did add several cloves of garlic to the shallot and apple mixture. It was fabulous and out of this world. My family raved about it and my sister asked me for a copy of the recipe. A little bit time consuming but so worth it!

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what a wonderfull taste with all the flavors together. I tenderized the leg a little more than the recipe but the stuffing was great

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Tastes and looks wonderful. A great hit with guests.

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made this for passover dinner - i cooked a little too long (husband doesn't like medium-rare so i cooked longer than directed should have taken out sooner.

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TRULY OUTSTANDING!! and sooo easy. The stuffing was so delicious, I ended up snacking on it all day (next time I'll make double, some for the lamb and some for the appitizer table. I served it with the lemon-braised artichokes and a strawberry/mixed green salad with orange dressing and herb roasted red potatoe wedges. Very complimentary. YUMMY!!

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I made this for A Sunday dinner for the Daytona 500 party. Outstanding!!