Many people shy away from lamb because they’re afraid it might taste too gamey, but this recipe is so flavorful that even skeptics will enjoy it.
Lamb is a great alternative source of protein, containing about 23 gram per 3-ounce serving. It’s also low in fat, and by pairing the lean meat with herb stuffing, you infuse it with a ton of flavor—versus a ton of extra fat.
Try this dish at home and serve it with a big salad or seasonal veggies. Any leftovers are delicious in a sandwich the next day. And with summer quickly approaching, this recipe can also be used at a barbeque. Just prep it per the instructions below and throw it on the grill while enjoying a cold beer. Cheers!
HERB-STUFFED LEG OF LAMB
1 4-lb boneless Butterfield leg of lamb (a butcher can do this for you)
1 tbsp chopped parsley
1 tsp chopped oregano
1 tsp chopped thyme
Salt and pepper to taste
2 tbsp olive oil
2 tbsp butter
1) Preheat oven to 425 degrees F. Open lamb and sprinkle with the herbs, and then tie. Season outside of the lamb with salt and pepper to taste.
2) Place a large roasting pan over high heat, add oil and heat until just before smoking.
3) Add lamb and sear all sides until well brown, about 15-20 minutes.
4) After it is seared, add butter and brown. Baste the leg and place in the oven.
5) After about 8 minutes, turn and baste the leg. Repeat 2 times.
6) Cook an additional 8 minutes to get to medium-rare. Cook longer if you would like medium-to-well.
7) Remove roast from pan and let sit at least 15 minutes before slicing.