Dec 6, 2023

Roasted Stuffed Leg of Lamb with Rice and Spinach Stuffing

Updated: Jun 26, 2024

Roasted to golden perfection, this elegant dish is a true showstopper for any special occasion or gathering.

By: HomeFindss kitchen

Ingredients

1 boneless leg of lamb (about 4-5 pounds)
Salt and pepper to taste
2 tablespoons olive oil For the Rice Spinach Stuffing:

1 cup long-grain rice (such as basmati)
2 cups chicken or vegetable broth
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup pine nuts (optional)
Salt and pepper to taste

Directions

Preheat your oven to 375°F (190°C).
Prepare the stuffing. In a medium saucepan, bring the chicken or vegetable broth to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
In a large mixing bowl, combine the cooked rice, sautéed onion, garlic, and spinach mixture. Stir in the crumbled feta cheese and pine nuts (if using). Season with salt and pepper to taste. Set aside.
Prepare the boneless leg of lamb by laying it flat on a cutting board. Trim any excess fat and silver skin from the surface of the lamb.
Season the lamb generously with salt and pepper on both sides.
Spread the prepared rice spinach stuffing evenly over the surface of the lamb.
Carefully roll up the lamb, starting from one end, to enclose the stuffing. Use kitchen twine to tie the rolled lamb securely at intervals, ensuring the stuffing stays inside.
Place the stuffed and tied leg of lamb on a roasting rack set inside a roasting pan. Drizzle the lamb with 2 tablespoons of olive oil.
Roast the stuffed leg of lamb in the preheated oven for about 1 1/2 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer inserted into the thickest part of the lamb.
Once cooked to your desired doneness, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
Remove the kitchen twine from the lamb, slice it into thick portions, and serve hot.