Recipe courtesy of Catherine Scorsese

Stuffed Leg of Lamb

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  • Total: 2 hr 10 min
  • Prep: 25 min
  • Cook: 1 hr 45 min
  • Yield: 10 to 12 servings
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6 pound boned leg of lamb

Salt and freshly ground black pepper, to taste

3/4 cup fresh bread crumbs

1/4 cup olive oil

3 tablespoons minced garlic

1/2 cup freshly grated Locatelli (Pecorino Romano)

3 tablespoons minced fresh parsley leaves


  1. Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
  2. In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
  3. Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
  4. Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.