Leg Of Lamb Mosaic
A flavorful rolled leg of lamb stuffed with spinach, carrots, pimientos, and herbs, perfect for special occasions or family gatherings with rich, aromatic flavors.
Ingredients
- 5 lb. boned and butterflied leg of lamb with fell
- 1 Tbsp. fresh rosemary minced or 1 tsp. dried crumbled ⓘ
- 2 tsp. minced garlic ⓘ
- 1/4 lb. fresh spinach leaves ⓘ
- 4 medium carrots cooked ⓘ
- 4 whole pimientos drained
- 1/2 medium onion thinly sliced
- 1/4 cup minced fresh parsley ⓘ
- 2 tsp. salt
- 3/4 tsp. freshly ground pepper ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- 2 medium celery stalks chopped ⓘ
- 2 medium carrots chopped ⓘ
Instructions
- Position a rack in the center of the oven and preheat to 325°F.
- Pat the meat dry with paper towels.
- Place the lamb on a surface, fell side down, with the long edge toward you. Sprinkle with minced rosemary and garlic.
- Cover with a layer of spinach leaves.
- Arrange four carrots in two rows across the center of the meat. Surround the carrots with drained pimientos.
- Scatter thinly sliced onion atop the carrots.
- Sprinkle with minced parsley, 2 teaspoons of salt, 3/4 teaspoon of pepper, and cayenne pepper.
- Starting at a short end, roll the meat up tightly.
- Tie the rolled meat securely with kitchen twine at 2-inch intervals.
- Place the meat on a rack in a roasting pan.
- Add chopped celery, two chopped carrots, and onion to the pan.
- Pour vermouth over the meat.
- Season the pan with salt and pepper.
- Roast until a thermometer inserted into the thickest part registers 130°F for medium rare, about 1.5 hours, adding up to 1/2 cup water to prevent sticking if necessary.
- Transfer the meat to a cutting board and let it stand for 15 minutes before slicing.
Tips & Substitutions
For best results, use fresh herbs like rosemary for a more vibrant flavor. If you don't have vermouth, white wine or broth can be great substitutes. To enhance the dish, consider adding a layer of feta cheese or olives for a Mediterranean flair. Ensure the lamb is well-trimmed to avoid excess fat during cooking, which can lead to a greasy texture.
Serving Suggestions
This leg of lamb pairs wonderfully with a side of roasted vegetables or a fresh salad. Consider serving it alongside garlic mashed potatoes or couscous for a hearty meal. For a complete experience, accompany with a glass of red wine. It also makes a stunning centerpiece for gatherings, much like Mediterranean recipes that celebrate bold flavors.
Storage & Reheating
Leftover lamb should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the lamb and warm it gently in a covered skillet over low heat or in the microwave, adding a splash of broth to prevent drying out. Avoid reheating more than once for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Leg Of Lamb Mosaic contains roughly 213 calories, with 6g protein, 25g carbohydrates, and 11g fat. It is an excellent source of vitamin A (32% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1191mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish in advance?
Yes, you can prepare the rolled lamb a day ahead and refrigerate it. Just make sure to bring it to room temperature before roasting. This allows the meat to cook more evenly and ensures a juicy result.
What can I substitute for pimientos?
If pimientos are unavailable, roasted red peppers or even sun-dried tomatoes can work well. Both options will add a unique flavor and a burst of color to your lamb dish.
How do I know when the lamb is cooked to my liking?
To achieve medium rare, aim for an internal temperature of 130°F. Use a meat thermometer to check the thickest part of the lamb. Remember that the meat will continue to cook slightly after removing it from the oven, so it's wise to take it out a few degrees earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).