Garlic, Lemon, and Herb Stuffed Leg of Lamb
Roasted leg of lamb is robust enough that it pairs beautifully with boldly flavored seasonings like lemon zest, fresh rosemary, and garlic.
5 - 6 lb. Boneless Leg Of Lamb
4 oz. Stew Leonard’s Extra Virgin Olive Oil, divided
2 tsp. Salt, divided
2 tsp. Pepper, divided
2 Lemon, zested, divided
3 tbsp. Rosemary, chopped, divided
6 oz. Garlic Cloves, roasted, peeled, chopped & divided
8 oz. Onion, chopped
4 oz. Carrots, peeled, roughly chopped
4 oz. Celery, roughly chopped
2 tbsp. Stew’s Organic Chicken Broth, or red wine
Preheat oven to 325°F.
Cut down the side of the leg bone to create a cavity for the filling. Brush inside of lamb with half of the oil and 1 teaspoon each of salt and pepper. Spread inside with half of the lemon zest, rosemary, and roasted garlic.
Roll the joint back up and tie securely with kitchen string.
Heat a roasting pan on top of the stove with a small amount of olive oil. Add the leg of lamb and sear well on all sides. Remove from pan and add the onion, carrots, and celery. Brown well.
Deglaze the pan with the red wine or chicken broth.
Rub the leg of lamb with the remaining oil, lemon zest, rosemary, garlic, salt, and pepper.
Place the leg of lamb on top of the vegetables in the roasting pan and roast to desired doneness:
Medium – 135°F
Medium-Well – 145°F