Stuffed Greek Leg of Lamb

1 Reviews

Prep: 15 min
Cook: 1 hr 30 min
Ready In: 1 hr 55 min

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

Ingredients

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
389 cal
19%

Fat
25.7 g
40%

Carbs
11.5 g
4%

Based on a 2,000 calorie diet

Reviews (1)

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poker playing chef

Dec. 6, 2012

"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..." See more 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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