Recipe courtesy of Henry Tenney
Episode: We Be Lamb-In'
Save Recipe Print
Total:
9 hr 20 min
Prep:
20 min
Inactive:
8 hr
Cook:
1 hr
Yield:
8 to 10 servings
Level:
Intermediate
Total:
9 hr 20 min
Prep:
20 min
Inactive:
8 hr
Cook:
1 hr
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight. 

Light the grill, putting the coals all on 1 side. 

Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky. 

Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice. 

Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Butterflied Leg of Lamb Marinated in Yogurt and Mint

Recipe courtesy of Lobel's of New York

Roasted Lamb Chops

Recipe courtesy of The Neelys

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Stuffed Meatloaf

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword