Boneless Stuffed Leg of Lamb
and photograph created by www.finedinings.com
Recipe Type: meat, lamb, stuffed, rolled, spinach,
cheese, main entree
Prep Time: 25 min
Total Time:25 min
5 to 7 pound Leg of Lamb, de-boned, butterflied
1 teaspoon Lemon Pepper
1 teaspoon dried tarragon, chopped
1 teaspoon dried rosemary, chopped
6 cups herbed croutons
1/2 cup chicken broth, heated
2 tablespoons butter
3/4 cup onions, chopped
1/3 cup celery, chopped
2 garlic cloves, minced
2 eggs, beaten
1/4 cup fresh parsley, coarsely chopped
1/4 cup fresh basil leaves, rolled and sliced 1/4-inch
10 ounce frozen chopped spinach, thawed and squeezed dry
1/4 cup parmesan cheese, coarsely grated
Preheat oven to 325 degrees F.
Lay butterflied lamb on a flat surface; sprinkle with lemon pepper,
tarragon and rosemary; set aside. Place croutons in a mixing
bowl, pour heated chicken broth over mixing well. Set aside.
In a medium sized skillet heat butter over medium heat and saute
onions, celery and garlic until translucent stirring often.
In another bowl blend eggs, parsley, basil leaves, spinach and
Add onion and spinach mixtures to crouton bowl blending well. Spread evenly over
butterflied leg of lamb.
Starting at the long side of the meat, roll up as tightly as
possible and truss with kitchen string. Place stuffed rolled
lamb leg seam side down on a shallow baking pan.
Insert a meat thermometer in the thickest portion of the meat; roast uncovered at 325 degrees
inside temperature registers 130 degrees on a meat thermometer.
If you prefer more well done, roast longer. Remove stuffed
lamb from oven to rest 5 minutes. Slice 1-inch thick and serve.