If you’ve never roasted a leg of lamb before, it may sound super intimidating. I promise it’s not. It’s one of the easiest cuts of meat to cook. It’s also the reason why my family loves to eat it on the eve of every holiday! My mom could throw this stuffed leg of lamb in the oven and prep all of the sides for the next day. Follow my fuss-free method of cooking a leg of lamb and it will turn out perfectly every time!
What is Atkins Ranch?
I’m proud to partner with Atkins ranch to make this stuffed leg of lamb. Atkins Ranch lamb are born, raised and prepared by their family of families. They care for our animals the same way they care for our land – with the utmost compassion and consideration. It’s 100% grass fed healthy lamb that’s natural, safe and nutritious. Their lamb are naturally raised, which makes it leaner and more finely textured than other lamb. They are the first lamb producer in the world to achieve Global Animal Parternship’s Step-4 animal welfare certification! You can find Atkins Ranch lamb at your local Whole Foods.
Why do I need to marinate my stuffed leg of lamb?
Marinades are the key to a super flavorful cut of meat. By just using a simple blend of ingredients, they work together to add flavor and moisture to almost anything! Ingredients like salt go beyond the surface of the meat and adding a whole new level of deliciousness to what you’re cooking.
In addition to lots of fresh herbs and garlic in my marinade, I always make sure to add an acid. Acids causes meats to be broken down, or tenderized. Salt works well in marinades for meat, too, because it helps break open the cells, allowing the marinade to get deep into the tissue.
We’re marinading this stuffed leg of lamb with lemon juice, rosemary, thyme, parsley, lots of garlic, salt, pepper, and olive oil. I marinated it overnight, but you can marinate for just 8 hours if you’re crunched for time.
How do I prep the stuffed leg of lamb?
Why do you let the stuffed leg of lamb rest?
As lamb is cooked, the proteins in the meat heat up and set. The more cooked the meat, the more ‘set’ the proteins have become.
This is why we can judge a piece of meat’s doneness by prodding it with tongs – the firmer the meat, the more ‘done’ it is. When the proteins set they push the meat’s juices towards the centre of the meat.
Allowing the meat to stand away from the heat before serving allows the juices, which have been driven to the center of the meat to redistribute throughout the meat and be reabsorbed. As a result, the meat will loose less juice when you cut it and be far more tender and juicy to eat.
When the lamb is sliced, serve it with some crispy potatoes for a show stopping main course at your next holiday gathering!
Still hungry? Check out my Instantpot Lamb Stew!
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Stuffed Leg of Lamb
- Prep Time: 20 minutes
- Cook Time: 1.5 hours
- Total Time: 9 hours
- Yield: 6-8 1x
Ingredients
1 (5 pound) boneless leg of lamb
For the marinade:
1/2 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon black pepper
2 tbl Rosemary, chopped
1 tbl thyme, chopped
4 garlic cloves, minced
Juice of one lemon
For the stuffing:
1 (10 oz) bag of fresh spinach leaves
8 oz feta
10 garlic cloves, peeled
Instructions
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