-
Preheat oven to 375 degrees F.
-
Pat dry meat with paper towels. Season the lamb legs with salt and pepper on both sides. Place on a chopping board and gently cut halfway down into the leg to make an incision so the meat opens out, creating a pocket.
-
Mix all the stuffing ingredients in a bowl.
-
Mix all the sauce ingredients in a bowl.
-
Lightly grease with olive oil a 9x13 inch baking dish.
-
Scoop the stuffing into the created pockets and secure the opening with toothpicks.
-
Transfer the legs of lamb into the prepared baking dish and top with the sauce mixture.
-
Add whole garlic and carrots to the baking dish, distributing evenly. Add 3 sprigs of rosemary.
-
Roast for about an hour and a half, basting the lamb after 30 minutes and every 15 minutes after that until the meat is cooked and golden brown.
-
Once cooked, discard rosemary and garnish the dish with remaining fresh rosemary sprigs and chopped parsley. Let the meat rest for 15 minutes before serving.
-
Enjoy!