Garlic and Herb Stuffed Boneless Leg of Lamb

4.50 from 2 votes

Garlic and Herb Stuffed Boneless Leg of Lamb

This Garlic and Herb Stuffed Boneless Leg of Lamb makes the most flavorful and succulent leg of lamb you'll ever try! It's the perfect way to feed a crowd, just thinly slice and serve on a platter or as a DIY sandwich bar.

Prep Time15

Cook Time1

Resting Time10

Total Time1 25

Course: Main Course, Dinner

Cuisine: Greek

Servings: people

Author: Gaby Dalkin

Equipment

Ingredients

1 6-pound boneless leg of lamb
Salt and freshly ground black pepper
3 tablespoons minced garlic
½ cup assorted chopped fresh herbs such as parsley, oregano, basil, thyme, chives, mint
2 tablespoons olive oil
Arugula for serving
Pickled red onions for serving
Brioche Buns or any other favorite bun

Tzatziki

1½ cups plain Greek yogurt
1 Persian cucumber small dice
1 lemon juiced plus more if needed
3 cloves garlic finely minced
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked pepper to taste

Instructions

Butterfly leg for stuffing.
Preheat the oven to 375 degrees F. Lay lamb flat on the counter. Using a sharp knife, make several slits, about 2 inches long by ¼ inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Generously season outside with salt and pepper.
Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in a roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F. Let sit at room temperature about 10 minutes before slicing super thin.. Remove strings and slice meat thinly across the roll.
Serve with Tzatziki and arugula on a bun.

Notes

Lamb is already super tender so no need to overdo it!

Rare: 125°F

Medium-Rare: 130°F to 135°F

Medium: 135°F to 140°F

Well-Done: 155°F to 165°F

Once you've reached your desired temperature, let the lamb rest on a cutting board for 10-15 minutes for the juices to redistribute. Then slice against the grain into thin strips.

Nutrition