Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing.

Preheat oven to 375 degrees F. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper.

Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Serve with Roasted Eggplant and Myzithra Cheese Puree. To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F. Use leftover meat and puree for pita sandwiches.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Herb Stuffed Leg of Lamb with Pimento Sauce

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Stuffed Leg of Lamb

Recipe courtesy of Michele Urvater

Stuffed Leg of Lamb

Recipe courtesy of Catherine Scorsese

Herb Crusted Leg of Lamb with Tapenade

Recipe courtesy of Maria Helm

Stuffed Leg of Lamb, Middle Eastern Style

Recipe courtesy of Henry Tenney

Stuffing for Sunday Start-Up Leg of Lamb

Recipe courtesy of Michele Urvater

Stuffing for Sunday Start-Up Leg of Lamb

Recipe courtesy of Michele Urvater

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Latest Stories