Stuffed Leg Of Lamb

Recipe from Oxmoor House

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  • 1 (5- to 5 1/2-pound) boneless leg of lamb
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups soft breadcrumbs
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons diced green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon dried whole thyme
  • Dash of paprika
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups water


  1. Remove the fell (tissue-like covering) from lamb with a sharp knife. Trim excess fat. Rub opening formed from boning with onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Combine breadcrumbs, butter, chilies, 1 teaspoon salt, thyme, and paprika. Spoon into opening. Fold lamb over stuffing; fasten with skewers, and tie securely with string.
  3. Dredge lamb in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a shallow roasting pan. Pour water around lamb. Insert meat thermometer, if desired.
  4. Bake, uncovered, at 400° for 30 minutes; reduce heat to 350°. Bake until desired degree of doneness: about 1 hour or 140° (rare); about 1 1/2 hours or 160° (medium); about 2 hours or 170° (well done). Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.
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