Mastering the Art of Stuffed Lamb Roast: A Step-by-Step Guide

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is less expensive and provides a creamy texture.

lamb roast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Pork loin is a more budget-friendly option with similar cooking properties.

Start by melting 1 tablespoon of butter in a pot over medium heat.

Add 1 diced large red onion to the pot and sauté until softened, about 2 to 3 minutes.

Stir in 8 oz (190 g) of arborio rice and mix well.

Pour in 16 oz (470 ml) of low sodium chicken stock and 4 oz (120 ml) of dry white wine, then add 2 tablespoons of dried basil, salt, and black pepper.

Cover the pot and cook over medium heat, stirring occasionally, until the liquid is absorbed.

Once the liquid is absorbed, remove from heat and stir in 8 oz of diced dried apricots, then let the mixture cool.

Prepare the boneless leg of lamb by removing the netting with kitchen scissors and patting it dry with paper towels.

Butterfly the lamb by cutting it open to create an even layer, seasoning the inside with salt and pepper.

Take the cooled rice mixture and spread it onto the lamb, leaving a border around the edges.

Use kitchen twine to tie the lamb back together, starting in the middle and wrapping it tightly.

Place the stuffed lamb in a roasting pan on top of the rice mixture, seam side down, and season the outside with salt and pepper.

Roast the lamb in the oven at 325°F (165°C) until it reaches an internal temperature of 125°F to 130°F (52°C to 55°C).

Remove the lamb from the oven and tent it loosely with foil, letting it rest for 15 to 20 minutes.

After resting, remove the twine and slice the lamb, serving it with the rice from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens