Roast Leg Of Lamb, Sicilian Style
Sicilian-style roast lamb stuffed with prosciutto, garlic, and cheese offers bold flavors perfect for special occasions or family dinners, blending savory, aromatic, and cheesy notes.
Ingredients
Instructions
- Mix together diced prosciutto ham, rosemary, salt, pepper, parsley, and garlic.
- Wipe the leg of lamb and cut slits all over with a sharp knife.
- Stuff each slit with the ham mixture, then push a slice of cheese into each slit.
- Rub the lamb with oil (olive oil is best).
- Rub salt, pepper, oregano, and garlic powder all over the lamb.
- Place in a greased baking pan and add water.
- Roast in a 375°F oven for approximately 30 minutes per pound until the lamb is tender, basting occasionally.
Tips & Substitutions
For best results, ensure the prosciutto is finely diced to blend well with the other ingredients. If you don't have Romano cheese, Parmesan can be a suitable substitute. For added flavor, consider marinating the lamb overnight with oil, garlic powder, and herbs. Always use a meat thermometer to check for doneness; lamb should reach an internal temperature of 145°F for medium-rare.
Serving Suggestions
Serve the roast leg of lamb with sides like roasted vegetables or a fresh Artichoke Spinach Salad for a complete meal. A drizzle of Olive Oil Dressing can enhance the flavors. This dish pairs beautifully with Mediterranean recipes like Moussaka (Greek) or can be complemented with grilled vegetables for a delightful feast.
Storage & Reheating
Leftover roast leg of lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a baking dish, cover with foil, and warm in a preheated oven at 325°F until heated through. This will help retain moisture and flavor. Alternatively, slice and use in sandwiches or salads.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Leg Of Lamb, Sicilian Style contains roughly 206 calories, with 4g protein, 15g carbohydrates, and 15g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1370mg per serving (60% 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 use a different cut of lamb for this recipe?
Yes, you can use a shoulder of lamb or even lamb chops, though cooking times will vary. A shoulder will require longer roasting for tenderness, while chops will cook much faster. Adjust the seasoning and cooking time accordingly to ensure they remain juicy and flavorful.
What can I do if I don't have fresh herbs?
If fresh herbs aren't available, you can use dried versions instead. Use about one-third of the amount specified for fresh herbs. For instance, instead of 1 tsp of fresh rosemary, use about 1/3 tsp of dried rosemary. Dried herbs can be more potent, so adjust to taste.
How do I know when the lamb is done cooking?
The best way to check for doneness is to use a meat thermometer. For medium-rare, the internal temperature should reach 145°F. For medium, aim for 160°F. Remember to let the meat rest for at least 15 minutes before carving to allow the juices to redistribute for a juicier roast.
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).