Lamb Leg Stuffed with Herbed Leek Dressing

Elevate your dinner table with the elegant and flavorful Lamb Leg Stuffed with Herbed Leek Dressing, a show-stopping centerpiece perfect for special occasions. This recipe transforms a tender, boneless leg of lamb into a culinary masterpiece by stuffing it with a savory mixture of buttery sautéed leeks, fresh herbs like parsley, thyme, and rosemary, and a touch of lightly toasted breadcrumbs for texture. Rolled and tied with precision, the lamb is seared for a perfectly caramelized crust, then roasted to succulent perfection in a fragrant white wine and chicken stock sauce. Ideal for holiday feasts or celebratory meals, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes. With its aromatic herb-forward flavors and luxurious pan juices, this stuffed lamb leg promises to impress both the eyes and the palate.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 4 pounds boneless leg of lamb
• 2 large leeks
• 0.5 cup fresh parsley
• 2 tablespoons fresh thyme
• 1 tablespoon fresh rosemary
• 4 garlic cloves
• 4 tablespoons unsalted butter
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 cup chicken stock
• 0.5 cup white wine
• 1 roll butcher's twine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse and trim the leeks, then slice thinly into rounds. Discard the tough green tops and rinse thoroughly to remove any dirt.

Step 3

In a skillet, heat 2 tablespoons of butter over medium heat. Add the leeks and sauté for 5-7 minutes, until softened.

Step 4

Mince the garlic cloves and add them to the pan with the leeks, cooking for an additional 2 minutes.

Step 5

Stir in the breadcrumbs, parsley, thyme, and rosemary. Cook for 2-3 minutes, then remove from heat.

Step 6

Mix in 2 tablespoons of chicken stock to moisten the stuffing. Season with a pinch of salt and pepper. Set the herbed leek dressing aside to cool.

Step 7

Lay the boneless leg of lamb flat on a clean surface, fat-side down. Spread the leek dressing evenly over the lamb, leaving a 1-inch border around the edges.

Step 8

Roll the lamb tightly into a log, starting from the short side. Use the butcher's twine to tie the lamb at approximate 1-inch intervals to hold its shape.

Step 9

Rub the exterior of the lamb with olive oil, and season all over with the remaining salt and pepper.

Step 10

Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the stuffed lamb on all sides until browned, about 3-4 minutes per side.

Step 11

Deglaze the skillet by pouring in the wine and scraping up any browned bits from the bottom.

Step 12

Pour in the remaining chicken stock and add 2 tablespoons of butter. Stir to combine, then transfer the pan to the preheated oven.

Step 13

Roast the lamb for 60-70 minutes, or until an internal thermometer reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Step 14

Remove the lamb from the oven and let it rest for 15 minutes before slicing.

Step 15

Serve the sliced lamb with a spoonful of the pan juices. Enjoy your Lamb Leg Stuffed with Herbed Leek Dressing!

Nutrition Facts

Serving size	(2754.5g)

Amount per serving	% Daily Value*
Calories	5177.0

Total Fat 311.6g	0%
Saturated Fat 129.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1586.1mg	0%
Sodium 5481.3mg	0%
Total Carbohydrate 137.0g	0%
Dietary Fiber 11.5g	0%
Total Sugars 21.3g
Protein 436.7g	0%

Vitamin D 0IU	0%
Calcium 627.6mg	0%
Iron 50.5mg	0%
Potassium 7031.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 34.3%

Carbs: 10.7%