Garlic and Herb-Stuffed Leg of Lamb | Easter Dinner

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option while crushed crackers can be more budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice offers a non-alcoholic alternative, while beef broth can be a cost-effective substitute.

Preheat oven to 375°F (190°C).

Prepare the stuffing by mixing garlic, rosemary, thyme, olive oil, salt, pepper, lemon zest, and bread crumbs in a bowl.

Make a pocket in the leg of lamb by slicing it lengthwise without cutting all the way through.

Stuff the garlic and herb mixture into the pocket of the lamb, pressing it in firmly.

Tie the leg of lamb with kitchen twine to secure the stuffing inside.

Season the outside of the lamb with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the lamb on all sides until browned, about 3-4 minutes per side.

Transfer the lamb to a roasting pan and add chopped onion, carrot, and celery around it.

Pour red wine and chicken broth into the pan, ensuring the vegetables are coated.

Roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.

Baste the lamb with pan juices every 30 minutes during roasting.

Remove the lamb from the oven and tent loosely with foil; let it rest for 15-20 minutes.

Slice the lamb and serve with the roasted vegetables and pan juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens