Stuffed Lamb.png
Stuffed Lamb.png
Stuffed leg of lamb
Logo
Recipe - Gourmet Garage of West 66th
Stuffed Lamb.png
Stuffed leg of lamb
0
Servings1
Cook Time90 Minutes
0
Ingredients
5 pounds piece boneless leg of lamb
5 garlic cloves (minced)
4 tbl zaatar
4-oz Pesto
2 tbl kosher salt
1 tbl black pepper
Directions

1.     Preheat your oven to 375F

2.     Lay the leg out flat skin down. Trim as much fat as you can from the inside of the lamb and score the thicker meaty portions.

3.     Generously rub the inside with 1 and a half  tbl of salt and 1/2 tbl of black pepper

4.     Combine 2 tbl zaatar with the pesto, sun-dried tomato & minced garlic then evenly rub all over the inside

5.     Roll and tie the lamb into a cylindrical shape as tight as possible. Rub the top of the lamb with the remaining salt, pepper and zaatar.

6.     Put the lamb in the roasting pan, skin up

7.     Cook at 375F for 1hr. or until the thickest part of the lamb reaches 130F (the internal temp will raise an additional 5+ degrees after you remove from the oven to rest) 135F is medium rare,  cook more if desired.

0 minutes
Prep Time
90 minutes
Cook Time
1
Servings

Shop Ingredients

Makes 1 servings
5 pounds piece boneless leg of lamb
Not Available
5 garlic cloves (minced)
an image
Fresh Garlic, 4 Ounce
$1.25 avg/ea$4.99/lb
4 tbl zaatar
Not Available
4-oz Pesto
an image
Stonewall Kitchen Basil Pesto, 8 Ounce
$8.99$1.12/oz
2 tbl kosher salt
an image
Morton Plain, Salt, 26 Ounce
$2.29$0.09/oz
1 tbl black pepper
an image
Coarse Ground Black Pepper , 1.8 Ounce
$10.99 avg/ea

Directions

1.     Preheat your oven to 375F

2.     Lay the leg out flat skin down. Trim as much fat as you can from the inside of the lamb and score the thicker meaty portions.

3.     Generously rub the inside with 1 and a half  tbl of salt and 1/2 tbl of black pepper

4.     Combine 2 tbl zaatar with the pesto, sun-dried tomato & minced garlic then evenly rub all over the inside

5.     Roll and tie the lamb into a cylindrical shape as tight as possible. Rub the top of the lamb with the remaining salt, pepper and zaatar.

6.     Put the lamb in the roasting pan, skin up

7.     Cook at 375F for 1hr. or until the thickest part of the lamb reaches 130F (the internal temp will raise an additional 5+ degrees after you remove from the oven to rest) 135F is medium rare,  cook more if desired.