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.
Henry Heidenreich
Jun 13, 2025I made this for a dinner party, and everyone raved about it. It's definitely a recipe I'll be making again.
Aliya Leffler
Jun 12, 2025This recipe is a showstopper! The flavors are incredible, and the lamb was so tender and juicy.
Izabella Leuschke
Jun 6, 2025I 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
Jun 4, 2025Be sure to let the lamb rest before slicing – it makes a big difference in the tenderness.
Donny Dickens
Apr 3, 2025The stuffing is what makes this dish so special. The artichoke hearts, feta, and sun-dried tomatoes are a perfect combination.
Orpha Bernier
Apr 1, 2025The pan juices are amazing! Don't forget to reserve them for serving.
Lillian Haley
Mar 28, 2025I added a squeeze of lemon juice to the stuffing for a bit of brightness, and it was delicious.
Malcolm Mckenzie
Mar 10, 2025This recipe is a bit time-consuming, but it's well worth the effort.