Stuffed Roast Lamb Leg with Lemon Roasted Potatoes Recipe – Australian Special
Stuffed Roast Lamb Leg with Lemon Roasted Potatoes is a classic and impressive dish perfect for special occasions or festive gatherings. The succulent lamb leg is filled with a flavorful stuffing, then roasted to perfection, while the lemon-roasted potatoes provide a zesty and crispy complement. This dish combines rich, savory flavors with bright, citrusy notes, making it a standout centerpiece for any meal.
- Prep Time30 min
- Cook Time1 hr 15 min
- Total Time1 hr 45 min
For the Stuffed Roast Lamb Leg:
- 1 whole leg of lamb (about 4-5 pounds), boned and butterflied
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of fresh breadcrumbs
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1 tablespoon of chopped fresh rosemary
- 1 teaspoon of dried thyme
- 1/4 cup of pine nuts, toasted
- 1/4 cup of sun-dried tomatoes, chopped
- 1 egg, beaten
- Salt and pepper, to taste
- Kitchen twine, for tying
For the Lemon Roasted Potatoes:
- 2 pounds of baby potatoes, halved
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of dried oregano
- Salt and pepper, to taste
Prepare the Stuffing:
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
In a bowl, combine the cooked onion and garlic with fresh breadcrumbs, crumbled feta cheese, chopped parsley, rosemary, dried thyme, toasted pine nuts, and sun-dried tomatoes. Mix well.
Add the beaten egg to the mixture and stir to combine. Season with salt and pepper.
Stuff and Prepare the Lamb:
Preheat your oven to 375°F (190°C).
Lay the boned and butterflied lamb leg flat on a clean surface. Spread the stuffing mixture evenly over the lamb.
Roll up the lamb leg tightly, securing it with kitchen twine at regular intervals. Tie the ends securely.
Season the outside of the lamb with salt and pepper.
Roast the Lamb:
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the lamb on all sides until browned.
Transfer the skillet to the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. Let the lamb rest for 10 minutes before slicing.
Prepare the Lemon Roasted Potatoes:
While the lamb is roasting, toss the halved baby potatoes with olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet.
Roast in the oven (you can do this alongside the lamb if there’s room, or in a separate oven) for 25-30 minutes, or until golden brown and crispy, turning occasionally.
Serve:
Slice the stuffed lamb leg and serve with the lemon roasted potatoes on the side.
Recipe Notes:
Lamb: Ensure the lamb is butterflied and trimmed for even cooking and ease of stuffing.
Stuffing: You can customize the stuffing with your favorite herbs or additional ingredients like olives or mushrooms.
Roasting: For even cooking, use a meat thermometer to check the internal temperature of the lamb. Adjust roasting time based on desired doneness.
Make-Ahead: The stuffing can be prepared a day in advance and stored in the refrigerator. Assemble the lamb and stuff it just before roasting.
