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Stuffed Greek Leg of Lamb

Stuffed Greek Leg of Lamb

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poker playing chef

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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Reviews

kwrlreed
2
8/14/2014

Wonderful change of pace from the normal rosemary seasoned lamb dishes. Lots of juices retained by cooking it wrapped in foil. Great flavor. Only thing that is a challenge is getting it rolled up, depending on the shape of it this can be difficult, but don't sweat it, just make it work whatever way you have to, it will still cook just fine. Make sure you wrap it well with foil, it is a large chunk of meat and you are going to need more than one sheet. I ended up using 4, 1 under it and 3 wrapped around it. Enjoy. Thank you poker playing chef!

poker playing chef
2
12/6/2012

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 enjoy the recipe I would sure appreciate if you could upload a picture of it. It's one of my favorites.