Mediterranean Stuffed Lamb Leg

Prep Time:
20 mins.
Cook Time:
2 hrs.


  • 4 teaspoons olive oil, divided
  • 1/4 cup chopped green onions
  • 2 garlic cloves, finely chopped
  • 1 cup spinach leaves, shredded
  • 1/4 cup fresh basil, shredded
  • 2 tablespoons finely chopped sun-dried tomatoes in olive oil, drained
  • 2 tablespoons pine nuts
  • 2 teaspoons lemon pepper, divided
  • 1/2 cup crumbled feta cheese
  • 4 to 5 pounds American Lamb leg, boned and rolled


1. In medium skillet, heat 2 teaspoons olive oil. Cook onion and garlic for 3 minutes. Mix in spinach, basil, sun-dried tomatoes, pine nuts, and 1 teaspoon lemon pepper. Cook additional 2 to 3 minutes until spinach is wilted. Mix in feta cheese; set aside.

2. Remove netting or strings from leg of lamb and open. Flatten and place stuffing in center of meat; roll back up and re-tie with string. Brush with 2 teaspoons olive oil and sprinkle with 1 teaspoon lemon pepper.

3. Place leg on rack in roasting pan and roast in 325° oven for approximately 2 hours or to desired degree of doneness: 145° for medium-rare, 160° for medium, 170° for well. Let roast stand covered 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.

Cook’s Tip: If boneless leg is unavailable in the meat case, ask your supermarket meat cutter to bone a leg.

Photo & Recipe: American Lamb Board

Categories: Lamb Leg, Lamb, Lamb Roast