Stuffed Easter Lamb Leg
Easter Lamb is the perfect main course for Easter dinner. It is extremely juicy, flavorful and fairly easy to prepare.
Servings 6 servings
Calories 430kcal
Ingredients
- 2 whole legs of lamb
- 2 large carrots peeled and cut into 1/4 inch rounds
- 6 cloves garlic whole
- 6 sprigs fresh rosemary whole
Stuffing:
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1/2 red bell pepper diced
- 8 cloves garlic minced
- 1 cup cashews finely chopped
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 dried Italian herbs
- 2 tablespoons parsley chopped
- 2 tablespoons fresh rosemary chopped
Sauce:
- 1/4 cup olive oil
- 1/4 cup honey
- 2 tablespoons lemon juice
Instructions
- 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!
Video
Nutrition
Calories: 430kcal | Carbohydrates: 21g | Protein: 17g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 164mg | Potassium: 388mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3840IU | Vitamin C: 18.6mg | Calcium: 24mg | Iron: 2.9mg