Roasted Leg of Lamb Stuffed with Herbs and Garlic
Serves: 6 to 8
A fresh, herby version of a classic preparation, the rich flavors of the roast lamb are brightened up with plenty of basil, garlic and parsley.
- 1/2 cup flat-leaf parsley Add to list
- 1/2 cup fresh basil leaves Add to list
- 3 to 5 cloves garlic Add to list
- 1 tablespoon coarsely chopped fresh chives Add to list
- 1/4 cup extra virgin olive oil Add to list
- 3/4 teaspoon salt Add to list
- 1/2 teaspoon freshly ground black pepper Add to list
- 1 (2 1/2 pound) boneless leg of lamb Add to list
- Cooking twine Add to list
- 1 lemon, cut in half Add to list
- Olive oil, salt and pepper for the exterior Add to list
Put oven rack in middle position and preheat oven to 350° F. Place parsley, basil, garlic, chives, olive oil, salt and pepper in a food processor and blend until coarsely chopped. (You may easily do this step by hand. It needn’t be finely minced.)
Open lamb out flat, fat side down, on a work surface and spread herb mixture evenly over interior surface of the lamb. Roll lamb back into its original shape and tie the roast with twine at about 1-inch intervals. Squeeze juice from both lemon halves over the lamb's surface. Drizzle with a little olive oil and sprinkle with salt and pepper.
Roast lamb until a thermometer inserted about 2 inches into the roast averages 130° to 135° F for medium-rare, about 20 minutes per pound. (Different parts of the leg cook at different speeds, so insert your thermometer in several places.)
Allow to rest for about 15 minutes. Remove the string and slice.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.