Stuffed Leg of Lamb
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 8
Ingredients
  • 3 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh oregano
  • 1 leg of lamb, boned and butterflied
  • 1 green peppers, chopped
  • 1 red peppers, chopped
  • 8 ounces feta cheese
  • 4 ounces ricotta cheese (ricotta salata variety)
  • ¼ cup pine nuts, toasted
  • vegetables, for roasting
  • mint leaves, for garnish
Instructions
  1. Combine red wine, oil, sea salt, pepper and oregano and rub all over leg of lamb. Combine peppers with cheeses and pine nuts. Lay lamb fat side down and spread the filling across the meat, leaving the edges clean. Roll into a jelly roll and tie with kitchen twine. Make a bed of chopped vegetables in a large roasting pan and set the lamb on top of the vegetables (or on a wire rack above the pan), fat side up.
  2. Roast at 450 degrees for 20 minutes. Reduce heat to 350 degrees and continue to roast until the temperature reaches 130 degrees, about 1 to 2 hours depending on size of the roast. Let meat rest before slicing. Serve with mint leaves for garnish.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/06/stuffed-leg-of-lamb/