Lamb Leg Stuffed With Herbed Leek Dressing Recipe

Name: Lamb Leg Stuffed With Herbed Leek Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs butterflied leg of lamb, about; 2 tablespoons butter; 2 cups chopped leeks, white part only; 3 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon sage; 1/2 teaspoon rosemary; salt and pepper; vegetable oil; 2 carrots, sliced; 1 onion, chopped; 3/4 cup dry red wine; 3/4 cup beef broth (or all beef broth if you wish, but not all wine); 1 tablespoon cornstarch; water, for the roasting pan

Servings: persons

5 lbs butterflied leg of lamb, about
2 tablespoons butter
2 cups chopped leeks, white part only
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
salt and pepper
vegetable oil
2 carrots, sliced
1 onion, chopped
3/4 cup dry red wine
3/4 cup beef broth (or all beef broth if you wish, but not all wine)
1 tablespoon cornstarch
water, for the roasting pan

1
Preheat Oven 450 degrees F (230 C).
2
In a large skillet, melt butter over medium heat.
3
Add leaks and garlic and cook, stirring until most of the liquid evaporates.
4
Stir in thyme, sage, rosemary, salt and pepper.
5
Remove from heat and allow to cool.
6
Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
7
Sprinkle with salt and pepper.
8
Spread with leek mixture, leaving small border all around the edges.
9
Starting with the long side, roll lamb up, tucking in ends.
10
Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
11
Place seam side down on rack in shallow roast pan.
12
Brush all over with oil, sprinkle with salt and pepper.
13
Pour 1 cup (250 mL) water into the pan.
14
Add carrots and onion.
15
Place in preheated oven and cook for about 15 minutes.
16
Reduce oven temperature to 325F (160C).
17
Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
18
Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
19
Skim any fat from pan juices; add wine and stock to pan.
20
Bring to boil.
21
Strain into small saucepan.
22
Bring liquid to a boil.
23
Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
24
Cook over medium heat, stirring until well thickened.

4168

kcal

Calories

465

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 lbs butterflied leg of lamb, about, 2 tablespoons butter, 2 cups chopped leeks, white part only, 3 cloves garlic, minced, and more.

Yes, Lamb Leg Stuffed With Herbed Leek Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lamb Leg Stuffed With Herbed Leek Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions