Stuffed Lamb Roast
Juicy stuffed leg of lamb with flavorful spinach, herbs, and Parmesan offers a savory centerpiece perfect for special occasions or family dinners.
Ingredients
- 3/4 cup chopped onions
- 1/3 cup chopped celery ⓘ
- 2 cloves garlic, minced ⓘ
- 1/4 cup cooking oil ⓘ
- 2 large eggs, beaten ⓘ
- 1 (10 oz.) package chopped spinach ⓘ
- 1/4 cup chopped parsley ⓘ
- 1 tablespoon crushed dry basil ⓘ
- 1/4 teaspoon dried marjoram ⓘ
- 1/4 teaspoon pepper ⓘ
- 4 cups unflavored croutons ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/2 cup water ⓘ
- 7-pound leg of lamb ⓘ
- 1 teaspoon rosemary ⓘ
Instructions
- In a small saucepan, cook onions, celery, and garlic in hot cooking oil until tender but not brown.
- In a large bowl, combine eggs, chopped spinach, chopped parsley, crushed dry basil, dried marjoram, and pepper.
- Add the cooked onion mixture to the bowl and mix well.
- Stir in unflavored croutons and grated Parmesan cheese.
- Drizzle with water to moisten, tossing lightly to combine.
- Set aside the stuffing mixture.
- Pound the leg of lamb to an even thickness and sprinkle with rosemary.
- Spread the stuffing evenly over the lamb.
- Roll up the lamb tightly and tie securely with kitchen twine.
- Place the rolled lamb, seam side down, in a rack or large shallow roasting pan.
- Roast in an oven preheated to 325°F (163°C), uncovered, until a meat thermometer registers 150°F (65°C), about 1.5 hours.
- Let the roast stand for 15 minutes before carving.
Tips & Substitutions
For a more intense flavor, consider adding chopped sun-dried tomatoes or olives to the stuffing mixture. If you don't have unflavored croutons, stale bread can be used instead; just toast it lightly before adding. Fresh herbs like thyme or oregano can replace dried ones for a fresher taste. If you prefer a milder flavor, use less garlic or omit it altogether.
Serving Suggestions
This stuffed lamb roast pairs beautifully with roasted vegetables or a fresh green salad. For a Mediterranean twist, serve alongside tzatziki or a yogurt sauce. Consider offering a side of couscous or quinoa for a complete meal. For a festive gathering, complement it with dishes like Artichoke Antipasto or a light Frittata(Easter Pie).
Storage & Reheating
Leftover stuffed lamb roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a baking dish with a splash of broth or water, cover with foil, and warm in a 325°F (163°C) oven until heated through. This helps to retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Lamb Roast contains roughly 739 calories, with 27g protein, 71g carbohydrates, and 50g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (155% of the Daily Value), and calcium (151% of the Daily Value). It also contributes 43g of dietary fiber toward your daily target.
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 the stuffing ahead of time?
Yes, you can prepare the stuffing mixture a day in advance. Store it in the refrigerator, then fill the lamb just before rolling it up. This allows the flavors to meld while keeping the stuffing fresh for roasting.
What should I do if the lamb is not browning?
If the lamb isn't browning, ensure your oven is preheated adequately and consider increasing the temperature to 350°F (177°C) for the last 15-20 minutes of cooking. You can also brush the lamb with a little oil or butter to encourage browning.
Can I use a different cut of meat for this recipe?
Absolutely! While a leg of lamb is traditional, you could use a boneless shoulder or even a pork loin for a different flavor profile. Just adjust the cooking time based on the thickness and type of meat you choose.
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).