Garlic-and-Herb Stuffed Leg of Lamb
Photo: Ralph Anderson; Styling: Cindy Manning Barr
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- 2 large garlic bulbs
- 2 tablespoons olive oil
- 2 1/2 teaspoons salt, divided
- 2 1/2 teaspoons pepper, divided
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallots
- 1 (5- to 6-pound) leg of lamb, boned
- 3 tablespoons chopped fresh or 1 teaspoon dried rosemary
- 3 tablespoons chopped fresh or 1 teaspoon dried thyme
- 2 teaspoons grated lemon rind
- Garnish: fresh rosemary sprigs
- Cut off pointed ends of garlic bulbs. Place each bulb on a piece of aluminum foil; drizzle evenly with 2 tablespoons olive oil, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold foil to seal.
- Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves; mash and set aside.
- Whisk together 1/4 cup olive oil, lemon juice, and shallots; brush inside of lamb with half of oil mixture, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Spread inside with mashed garlic, and sprinkle with rosemary, thyme, and lemon rind.
- Roll up lamb, and tie with string at 1-inch intervals. Place on a rack in a roasting pan. Brush with remaining oil mixture. Sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.
- Bake at 425° for 25 minutes; reduce oven temperature to 350°, and bake 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion registers 145°. Let stand 15 minutes or until meat thermometer registers 150° (medium-rare). Serve with baby carrots and mushroom wild rice. Garnish, if desired.
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Garlic-and-Herb Stuffed Leg of Lamb Recipe at a Glance
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