Stuffed Greek Leg of Lamb

Stuffed Greek Leg of Lamb

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 55 m
poker playing chef
Recipe by  poker playing chef

“Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
  3. Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
  4. Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

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Review (1)

Rate This Recipe
poker playing chef
1

poker playing chef

This is my recipe and I hope that you like it. Try as I may, I cannot get any pictures of it to load. There is a series of pictures on my home page pertaining to this recipe. If any of you make and enjoy the recipe I would sure appreciate if you could upload a picture of it. It's one of my favorites.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 29.6 g
  • 59%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

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Oven-Roasted Boneless Leg of Lamb