Stuffed Greek Leg of Lamb

Stuffed Greek Leg of Lamb
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    1 hrs 55 mins
  • SERVING
    8 People
  • VIEWS
    24

Embark on a culinary journey to the Mediterranean with this exquisite stuffed leg of lamb. A symphony of flavors awaits as tender lamb embraces a vibrant filling of artichoke hearts, creamy feta, and sun-kissed tomatoes, creating a dish that's both elegant and deeply satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    105 mg
  • Fiber
    3 g
  • Protein
    30 g
  • Saturated Fat
    10 g
  • Sodium
    602 mg
  • Sugar
    1 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

Arrange lamb on a cutting board with inside facing up; drizzle olive oil evenly over lamb. Sprinkle with oregano and basil; top with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic. Season with salt and black pepper. (10 minutes)

03

Step

Roll lamb to enclose stuffing; secure with kitchen twine to keep lamb from unrolling. Wrap lamb in aluminum foil; place in a baking dish. (15 minutes)

04

Step

Roast in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C) for medium, about 90 minutes, or until your desired degree of doneness. (90 minutes)

05

Step

Rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving. (10 minutes)

For an extra layer of flavor, consider adding Kalamata olives or a sprinkle of pine nuts to the stuffing.
Don't overcook the lamb; it's best served medium to medium-rare to maintain its tenderness.
The pan juices make a delicious natural gravy. Skim off any excess fat before serving.

Briana Turner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 8 Ratings)
Total Reviews: (8)
  • Henry Heidenreich

    I made this for a dinner party, and everyone raved about it. It's definitely a recipe I'll be making again.

  • Aliya Leffler

    This recipe is a showstopper! The flavors are incredible, and the lamb was so tender and juicy.

  • Izabella Leuschke

    I found that the lamb cooked a bit faster than the recipe suggested, so be sure to keep an eye on the internal temperature.

  • Nels Stokes

    Be sure to let the lamb rest before slicing – it makes a big difference in the tenderness.

  • Donny Dickens

    The stuffing is what makes this dish so special. The artichoke hearts, feta, and sun-dried tomatoes are a perfect combination.

  • Orpha Bernier

    The pan juices are amazing! Don't forget to reserve them for serving.

  • Lillian Haley

    I added a squeeze of lemon juice to the stuffing for a bit of brightness, and it was delicious.

  • Malcolm Mckenzie

    This recipe is a bit time-consuming, but it's well worth the effort.

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