If you’re craving a dish that combines elegance with rustic charm, you’re going to fall head over heels for this Herb-Stuffed Leg of Lamb Recipe. It’s a celebration of vibrant fresh herbs, tangy lemon, and the rich, tender flavor of lamb all rolled into one unforgettable centerpiece. Whether it’s a special family dinner or a festive holiday, this recipe promises a spectacular roast that’s bursting with perfectly balanced, mouthwatering flavors. Trust me, once you try this herb-stuffed marvel, it’ll quickly become one of your go-to dishes for impressing guests or simply treating yourself.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to nailing this herb-stuffed leg of lamb. Each component adds a unique dimension—from the aromatic herbs that infuse the meat to the zesty lemon notes that brighten every bite.
- Boneless leg of lamb, about 4 pounds, butterflied: This cut is perfect for stuffing and rolling, giving you juicy results every time.
- 4 cloves garlic, minced: Garlic brings that deep, savory richness essential for lamb.
- 1 tablespoon fresh rosemary, finely chopped: Rosemary’s piney fragrance pairs beautifully with lamb’s hearty taste.
- 1 tablespoon fresh thyme, finely chopped: Adds a subtle earthiness that rounds out the herb mixture.
- 2 tablespoons fresh parsley, finely chopped: Parsley brightens the flavor and adds a splash of green color.
- 2 tablespoons Dijon mustard: Provides a mild tang and helps the herbs stick to the meat.
- 3 tablespoons olive oil: Keeps the stuffing moist and adds richness.
- 1 teaspoon kosher salt: Essential for seasoning and unlocking the lamb’s natural flavors.
- 1 teaspoon black pepper: Adds a gentle heat and depth.
- 1 teaspoon lemon zest: Lemon zest gives a fresh, citrusy brightness to wake up the palate.
- 1 tablespoon lemon juice: Adds acidity to balance the richness of the lamb.
- Kitchen twine for tying: Holds your rolled lamb together so it roasts evenly and looks picture-perfect.
How to Make Herb-Stuffed Leg of Lamb Recipe
Step 1: Prepare Your Oven and Lamb
Start by preheating your oven to 375°F to get it nice and hot for roasting. Lay your butterflied leg of lamb flat on a sturdy cutting board with the inside facing up, ready to be generously coated with the herb mixture.
Step 2: Mix the Herb Stuffing
In a small bowl, whisk together the minced garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, kosher salt, black pepper, lemon zest, and lemon juice until everything is blended into a fragrant, luscious paste. This vibrant mix is what makes the Herb-Stuffed Leg of Lamb Recipe truly shine.
Step 3: Spread and Roll
Evenly spread your herb mixture over the exposed inside of the lamb, making sure no spot is missed—this is where all the magic gets packed into the meat. Once coated, carefully roll the lamb up tightly from one side to the other, creating a beautiful, firm cylinder that’s bursting with flavor.
Step 4: Tie and Roast
Use kitchen twine to tie the rolled lamb securely at 2-inch intervals. This keeps everything snug and ensures your roast cooks evenly. Place the lamb seam-side down on a roasting rack inside a roasting pan, then slide it into the oven. Roast uncovered for about 1 hour to 1 hour and 15 minutes, or until the internal temperature hits 135°F for medium-rare or 145°F for medium doneness.
Step 5: Rest Before Serving
Once roasted, remove the lamb from the oven and let it rest for a full 15 minutes. This step is crucial—it allows the juices to redistribute, resulting in tender, juicy slices that practically melt in your mouth.
How to Serve Herb-Stuffed Leg of Lamb Recipe
Garnishes
Sprinkle some freshly chopped parsley or a few whole rosemary sprigs over your sliced lamb for a pop of fresh color and aroma. A wedge of lemon on the side invites each diner to add a bit more citrus brightness if desired.
Side Dishes
This Herb-Stuffed Leg of Lamb Recipe pairs beautifully with creamy mashed potatoes, roasted seasonal vegetables, or a crisp green salad. For a Mediterranean flair, consider serving alongside garlic-infused couscous or grilled asparagus tossed with lemon and olive oil.
Creative Ways to Present
For a stunning presentation, arrange the sliced lamb in a spiral or fan shape on a warmed serving platter layered with fresh herbs beneath. Drizzle a bit of pan juices over the meat and add roasted garlic cloves on the side for a rustic yet elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your dinner, wrap any leftover lamb tightly in aluminum foil or an airtight container and store it in the refrigerator. It keeps well for up to 3 days, making for delicious next-day meals or sandwiches.
Freezing
If you want to save the lamb for longer, slice it before freezing and separate portions with parchment paper. Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the lamb slices slowly in a 325°F oven covered with foil to avoid drying out. Alternatively, a quick warm-up in a skillet with a splash of broth keeps the meat juicy and flavorful.
FAQs
Can I use bone-in leg of lamb for this recipe?
Using bone-in leg of lamb adds extra depth of flavor, but it’s more challenging to stuff and roll. If you choose this, you might want to roast it whole with the herbs rubbed on top instead of stuffed.
What if I don’t have fresh herbs on hand?
Fresh herbs create the best flavor and aroma in this recipe, but if needed, you can substitute dried herbs at about one-third the amount. Just be sure to crush them lightly to release their oils.
How can I tell when the lamb is done perfectly?
Using a meat thermometer is your best bet—135°F for medium-rare or 145°F for medium ensures juicy, tender lamb without overcooking. Remember to let it rest after roasting.
Can I prepare the lamb in advance?
Absolutely! You can prepare the herb mixture and stuff the lamb a few hours ahead, then refrigerate it tightly wrapped. Bring it to room temperature before roasting for the best results.
What wine pairs well with this Herb-Stuffed Leg of Lamb Recipe?
A robust red like Cabernet Sauvignon, Syrah, or a classic Bordeaux blend complements the rich, savory flavors and herbaceous notes beautifully.
Final Thoughts
I can’t recommend this Herb-Stuffed Leg of Lamb Recipe enough for anyone looking to bring a little extra love and sophistication to the dinner table. It’s flavorful, surprisingly straightforward, and perfect for creating memorable moments with family and friends. Give it a try—you’ll be amazed at how those fresh herbs and lemon zest transform every bite into something truly special.
Print
Herb-Stuffed Leg of Lamb Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Herb-Stuffed Leg of Lamb is a flavorful Mediterranean-inspired main course featuring a succulent boneless leg of lamb infused with a fragrant blend of fresh herbs, garlic, lemon, and Dijon mustard. Perfectly roasted to medium-rare or medium, this impressive dish is ideal for holiday gatherings or special occasions, delivering tender, juicy meat with a zesty herb crust.
Ingredients
Meat
- 1 boneless leg of lamb, about 4 pounds, butterflied
Herb Mixture
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Other
- Kitchen twine for tying
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the lamb.
- Prepare the lamb: Lay the butterflied leg of lamb flat on a cutting board with the inside facing up, creating a large surface for the herb mixture.
- Mix the herb stuffing: In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, olive oil, kosher salt, black pepper, lemon zest, and lemon juice until well blended.
- Spread the herbs: Evenly spread the herb mixture over the inside surface of the lamb, ensuring full coverage for maximum flavor.
- Roll and tie the lamb: Carefully roll the lamb up tightly into a cylindrical shape and secure it with kitchen twine tied at 2-inch intervals to hold its shape during roasting.
- Roast the lamb: Place the rolled lamb seam-side down on a roasting rack in a roasting pan. Roast uncovered in the preheated oven for about 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium), using a meat thermometer to check doneness.
- Rest before slicing: Remove the lamb from the oven and let it rest for 15 minutes. This allows the juices to redistribute, ensuring tender and juicy slices.
- Serve: Slice the lamb carefully and serve warm with your choice of sides.
Notes
- For enhanced flavor, prepare the lamb a few hours in advance and refrigerate it, then bring it to room temperature before roasting.
- Feel free to substitute oregano or mint for some of the fresh herbs to change the flavor profile.
- Use a meat thermometer to ensure accurate cooking temperatures for your desired doneness.
