Stuffed Leg of Lamb

A stuffed leg of lamb is an easy way to serve an elegant meal for Easter or any other special occasion. This version is filled with spinach, pine nuts and raisins.

• Boneless leg of lamb • Pine nuts • Garlic • Spinach • Fresh basil • Raisins • Olive oil • Salt & pepper


Heat a large pan over medium heat and add pine nuts and toast until golden.


Sauté garlic until golden. Stir in spinach and cook until spinach starts to wilt then remove from heat.


Unwrap and unroll lamb over a large cutting board. Using a sharp knife, remove excess portions of fat over both sides of the leg of lamb.

Even out the thickness by cutting horizontally into the thickest portion. Do not completely. As you cut, open the meat flap as you would open a page in a book until the meat is flat.

Season lamb with salt and pepper. Spread spinach mixture evenly over the lamb. Next spread raisins and pine nuts over spinach mixture.


Starting with the widest end, roll  up the lamb into a tight package. Tie roast together lengthwise with kitchen twine.

Season lamb with salt and pepper. Transfer to a baking pan and rub down with olive oil. Roast in the oven at 400ºF/ 200ºC until desired doneness.

Use a meat thermometer to check internal temperature of a thick piece of meat in the center of the roll: 145°F/63ºC for medium rare, 160°F/71ºC for medium.

Transfer roast to cutting board and cover with foil. Rest for 10 minutes before carving.

Click on the link below for detailed instructions.

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