Best 5 Stuffed Greek Leg Of Lamb Recipes

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**Feast on the succulent flavors and tender texture of our exquisite Stuffed Greek Leg of Lamb, an exceptional dish that will tantalize your taste buds and leave you craving more.**

This traditional Greek recipe, artfully prepared with a flavorful stuffing of rice, herbs, and succulent lamb, takes you on a culinary journey to the heart of the Mediterranean. Discover the harmonious blend of spices and aromatic ingredients that make this dish a true masterpiece. Elevate your skills in the kitchen with our meticulously crafted recipes, featuring variations that cater to your unique preferences. Explore the classic method of roasting the lamb leg, or opt for a modern approach with slow cooking in a Dutch oven. Indulge in the authentic Greek flavors of lemon and oregano, or venture into a bold fusion with a zesty orange and rosemary combination. Each recipe is carefully curated to ensure a mouthwatering experience that will impress your family and friends.

Let's cook with our recipes!

STUFFED GREEK LEG OF LAMB



Stuffed Greek Leg of Lamb image

Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

Provided by poker playing chef

Categories     World Cuisine Recipes     European     Greek

Time 1h55m

Yield 8

Number Of Ingredients 9

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
  • Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
  • Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g

STUFFED LEG OF LAMB, MIDDLE EASTERN STYLE



Stuffed Leg of Lamb, Middle Eastern Style image

Provided by Food Network

Categories     main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 13

3 lemons, juiced, divided
Good quality extra-virgin olive oil
1 teaspoon zaatar spice mix or individual ingredients (dried thyme, sumac, sesame seeds and salt), plus 1 tablespoon
1 head garlic, divided into cloves
1 leg of lamb, 4 to 4 1/2 pounds, boned and butterflied
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 pound good quality feta cheese
1 bunch spinach, blanched, shocked in ice water and squeezed to remove excess water
1 lemon, zested
3 to 5 fresh thyme sprigs, leaves chopped
20 arugula leaves, washed
2 tablespoons shawarma spice mix

Steps:

  • Marinade: In a small bowl, mix together 1/4 cup of freshly squeezed lemon juice, 1/2 cup olive oil, 1 teaspoon zaatar mix and 3 cloves of garlic, crushed and minced. Season the trimmed leg of lamb with salt and pepper, to taste, and put it into a resealable plastic bag. Pour in the marinade and seal the bag. Refrigerate and let sit as long as you can, even overnight.
  • Light the grill, putting the coals all on 1 side.
  • Stuffing: Put the remaining garlic cloves in a food processor and pulse until coarsely chopped. Add the feta and pulse just to break it up, then slowly drizzle in just enough olive oil so the consistency is just barely creamy but not too loose (about 1/4 cup), stopping to scrape down the sides. Add the blanched spinach, 1 tablespoon of the zaatar spice mix, 1 tablespoon of lemon juice, 1 teaspoon salt and a little black pepper, and mix until blended but still a little chunky.
  • Take the lamb out of the marinade and pat it dry with paper towels. Sprinkle the inside with lemon zest and fresh thyme, then add a layer of arugula leaves. Carefully spread stuffing over the inside of leg, being careful not to spread it all the way to the edge. Grab the end closest to you and slowly roll the leg up. Tie well with butchers twine. Liberally sprinkle the outside of the lamb with shawarma spice.
  • Put the lamb directly over the coals on the hot side of the grill and sear it quickly, until the outside develops a nice crust, maybe 2 minutes per side. Then move the lamb away from the coals, cover the grill and let it cook for 45 minutes or so, checking after 30 minutes and turning several times. When the lamb is done, take it off the grill, put it on a cutting board and let it rest for about 10 minutes. To serve, cut in 1 1/2-inch thick slices, and arrange on a serving platter, making sure to remove any pieces of twine.

STUFFED LEG OF LAMB



Stuffed Leg of Lamb image

Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!

Provided by Patrick

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h25m

Yield 8

Number Of Ingredients 12

1 (5 pound) boneless leg of lamb
salt and black pepper to taste
1 (10 ounce) bag fresh spinach leaves
6 ounces goat cheese, or more if needed
2 teaspoons pine nuts
kitchen twine
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon sesame oil

Steps:

  • Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  • Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  • In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  • Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g

GREEK-STYLE STUFFED LEG OF LAMB



Greek-Style Stuffed Leg of Lamb image

Try our Greek-Style Stuffed Leg of Lamb for a classic Mediterranean dish. Our Greek-Style Stuffed Leg of Lamb includes feta cheese, garlic and artichoke.

Provided by My Food and Family

Categories     Lamb

Time 2h10m

Yield 12 servings

Number Of Ingredients 8

1/4 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
2 Tbsp. minced fresh rosemary
1 Tbsp. minced garlic
1 cup panko bread crumbs
1 jar (6 oz.) marinated artichoke hearts, drained, chopped
1 cup (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup drained oil-packed sun-dried tomatoes, patted dry, chopped
1 boneless leg of lamb (3 lb.)

Steps:

  • Heat oven to 350°F.
  • Heat dressing in small skillet on medium-low heat. Add rosemary and garlic; cook and stir 2 to 3 min. or until fragrant. Remove 3 Tbsp. dressing mixture; reserve for later use.
  • Add bread crumbs to remaining dressing mixture; mix well. Cook 3 to 5 min. or until lightly toasted, stirring frequently. Remove from heat. Add artichokes, cheese and tomatoes; mix lightly.
  • Place wire rack in 13x9-inch pan sprayed with cooking spray; set aside. Place lamb, cut side up, on cutting board. If any portion of the meat is significantly thicker than other portions, use sharp knife to make horizontal cut into thick portion to partially cut meat in half to make 2 even layers. Open meat, then press with your hands to flatten.
  • Spread meat with bread crumb mixture; roll up, starting at one short end. Tie closed in several places with kitchen string; place on wire rack. Rub with reserved dressing mixture.
  • Bake 1-1/2 hours or until lamb is cooked to medium-rare doneness (145°F). Remove lamb from oven. Tent with foil; let stand 10 to 15 min. or until done (160°F). Remove and discard string before slicing lamb to serve.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 310 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 0.8262 g, Protein 25 g

LAMB LEG STUFFED WITH HERBED LEEK DRESSING



Lamb Leg Stuffed with Herbed Leek Dressing image

Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb.

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 1h47m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 lbs butterflied leg of lamb, about
2 tablespoons butter
2 cups chopped leeks, white part only
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
salt and pepper
vegetable oil
2 carrots, sliced
1 onion, chopped
3/4 cup dry red wine
3/4 cup beef broth (or all beef broth if you wish, but not all wine)
1 tablespoon cornstarch
water, for the roasting pan

Steps:

  • Preheat Oven 450 degrees F (230 C).
  • In a large skillet, melt butter over medium heat.
  • Add leaks and garlic and cook, stirring until most of the liquid evaporates.
  • Stir in thyme, sage, rosemary, salt and pepper.
  • Remove from heat and allow to cool.
  • Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
  • Sprinkle with salt and pepper.
  • Spread with leek mixture, leaving small border all around the edges.
  • Starting with the long side, roll lamb up, tucking in ends.
  • Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
  • Place seam side down on rack in shallow roast pan.
  • Brush all over with oil, sprinkle with salt and pepper.
  • Pour 1 cup (250 mL) water into the pan.
  • Add carrots and onion.
  • Place in preheated oven and cook for about 15 minutes.
  • Reduce oven temperature to 325F (160C).
  • Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
  • Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
  • Skim any fat from pan juices; add wine and stock to pan.
  • Bring to boil.
  • Strain into small saucepan.
  • Bring liquid to a boil.
  • Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
  • Cook over medium heat, stirring until well thickened.

Tips:

  • To ensure the lamb leg is cooked evenly, use a meat thermometer to check the internal temperature. The ideal internal temperature for medium-rare lamb is 135°F (57°C).
  • Allow the lamb leg to rest for at least 15 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and flavorful meat.
  • For a crispy skin, brush the lamb leg with olive oil and sprinkle with salt and pepper before roasting.
  • To add extra flavor to the stuffing, try using different herbs and spices, such as rosemary, thyme, oregano, or cumin.
  • Serve the lamb leg with a variety of sides, such as roasted vegetables, mashed potatoes, or a Greek salad.

Conclusion:

The stuffed Greek leg of lamb is a delicious and impressive dish that is perfect for special occasions. With its tender meat, flavorful stuffing, and crispy skin, this dish is sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give this stuffed Greek leg of lamb a try.

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