This Butterflied Leg of Lamb Stuffed with Mushrooms, Onions and Herbs is packed with flavor and will be an epic meal for any special occasion.
I love the spring time. Not only does it mean warmer weather is coming, like we freeze here in San Diego, but it also means that the days are getting longer – hooray! Spring also brings some of my flavors and foods.
For those of you celebrating Easter, Spring means a lamb dinner. We Persians absolutely adore lamb and I for one, scoop of leg of lamb every time I see it on sale at the grocery store. One of my favorite ways of preparing a boneless leg of lamb is to stuff it!
When I first made a stuffed leg of lamb, I kept it simple and stuffed it with onions and mushrooms. Oh yeah, it was heavenly. But over the years, I have modified this recipe and have added herbs to the mix. It definitely kicked up the flavor factor.
I originally posted this recipe back in 2010 (goodness where has the time gone?!), so I have recently updated the photos, recipe and content for this post. I apologize if the pictures don’t exactly match my new modified recipe. But it definitely gives you a great idea on how easy it is to stuff a boneless leg of lamb.
I even have a video using a different stuffing (one with raisins and pine nuts), but it will help further explain how to evenly butterfly your boneless leg of lamb, stuff it, roll it and tie it up:
It might seem a lot of work, but you’ll see it is worth it when you take that first bite. Need more lamb recipes? You can find my lamb recipes right here.
- 5 lb boneless leg of lamb
- 1/4 cup extra virgin olive oil, divided
- 2 TBS balsamic vinegar
- 2 tsp salt
- 1/2 tsp ground black pepper
- 6 crushed garlic cloves, divided
- 1 onion, sliced 1/4-inch thick
- 8 oz sliced mushrooms
- 1/4 cup chopped fresh mint
- 2 TBS chopped fresh sage
- 1 TBS fresh thyme
- 1 TBS fresh chopped chives
- Place the lamb on a large work surface and open it up. It should unroll easily with the bone already removed.
- Using a sharp knife, cut into the larger chunks of meat to create a flap and open it up. Continue doing this until the meat is one large flat piece, with relatively even thickness.
- Trim away any large pockets of fat, this reduces the gamey taste.
- In a small bowl, whisk together 3 TBS olive oil, balsamic vinegar, salt, pepper and 4 crushed garlic cloves.
- Place roast in a large shallow container and brush marinade all over it.
- Cover with foil and refrigerate roast for one hour.
- Remove the lamb from the refrigerator and let roast return to room temperature, about 30 mins.
- In a frying pan, heat 1 TBS olive oil over medium-high heat.
- When oil is hot, add onions and sauté until browned, 10-15 minutes.
- Add 2 crushed garlic cloves, mushrooms and herbs.
- Cook for 7 minutes, until mushrooms begin to water.
- Remove vegetables from heat, and cool to room temperature.
- Preheat oven to 375ºF.
- Lightly oil a flat roasting rack and place in a roasting pan just large enough to hold the lamb.
- Spread lamb on a work surface, boned surface up.
- Place the mushroom mixture (without the water) in a line down the center of the length of the lamb.
- Starting from one end, roll up the meat tightly around the vegetables, forming a cylinder.
- Using kitchen twine, tie the meat at 20-inch intervals along its length.
- Place a 4-inch square of aluminum foil over each end of the roast, to hold the stuffing in place.
- Tie another piece of kitchen twine securely around the roast to keep its shape.
- Roast the lamb until a meat thermometer inserted into thickest part of the meat registers 135-140º, about 1 1/4 hours.
- Remove pan from the oven.
- Transfer roast to a platter and tent loosely with foil.
- Let rest for 15 minutes.
- Transfer lamb to a carving board and carve into slices 1/2-inch thick.
- Serve immediately.
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Serving Size:1 slice
Amount Per Serving:Calories: 650 Total Fat: 43g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 211mg Sodium: 617mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 59g