Stuffed Leg of Lamb Recipe

Name: Stuffed Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -5 lbs boneless leg of lamb; ¾ cup roasted red pepper; 2 (10 ounce) bags spinach; 1 cup pine nuts; 8 ounces gorgonzola; 2 sprigs fresh rosemary; 2 garlic cloves, finely minced; 1 ½ tablespoons vegetable oil; 4 tablespoons olive oil; salt & pepper

Servings: persons

1
Wash and remove large stems from spinach.
2
Heat olive oil in pan and add spinach.
3
Cook until wilted.
4
Add salt & pepper.
5
Place in a strainer to drain.
6
When cool to the touch squeeze excess moisture from spinach and set aside.
7
Toast pine nuts for 10 minutes in 350F oven.
8
Set aside.
9
Spread lamb out on cutting board.
10
Pound to make it an even thickness all over.
11
Season lamb with salt & pepper, minced garlic and chopped rosemary.
12
Layer on in this order spinach, pinenuts, red peppers & cheese.
13
Roll tightly and tie with cotton string.
14
Heat heavy skillet ( I use cast iron).
15
Add vegetable oil and sear on all sides.
16
Place in roasting pan and roast 375F for about 1 1/2 hours for medium.

910

kcal

Calories

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 10 ingredients. The key ingredients include: 3 -5 lbs boneless leg of lamb, ¾ cup roasted red pepper, 2 (10 ounce) bags spinach, 1 cup pine nuts, and more.

Yes, Stuffed Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Leg of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions