Greek Stuffed Leg of Lamb

Are you looking to impress your guests with a truly exceptional Mediterranean-inspired dish? Look no further than this slow-roasted stuffed leg of lamb recipe. This succulent and flavorful roast is the perfect centerpiece for a special occasion, offering a delightful blend of tender lamb, savory stuffing, and a golden-brown crust.

What sets this recipe apart is the carefully curated filling that elevates the leg of lamb to new heights. The combination of spinach, creamy goat cheese, and toasted pine nuts creates a delectable contrast of textures and flavors, ensuring each bite is a culinary delight. Coated in a seasoned flour mixture and seared to perfection before slow-roasting, this lamb roast promises to be the star of your Mediterranean-inspired dinner party.

Key Takeaways

  • Slow-roasted leg of lamb stuffed with a savory spinach, goat cheese, and pine nut filling
  • Beautifully presented and perfect for special occasions
  • Tender, juicy lamb with a crisp, golden-brown crust
  • Elevates the classic lamb roast with a Mediterranean-inspired twist
  • Easy to prepare, yet impressive enough to wow your guests

Juicy and Flavorful Greek Stuffed Leg of Lamb Recipe

This slow-roasted stuffed leg of lamb recipe is a true delight for the senses. The recipe calls for a 5-pound boneless leg of lamb that is pounded thin and spread with a filling of fresh spinach, crumbled goat cheese, and pine nuts. The lamb is then rolled up and tied with kitchen twine before being coated in a seasoned flour mixture and seared in a hot pan. After searing, the lamb is roasted in the oven at 400°F for about 40 minutes to reach the desired level of doneness, which is typically medium-rare to medium.

Prep and Cooking Times

The total prep and cooking time for this recipe is approximately 1 hour and 25 minutes. This includes the time needed to prepare the filling, roll and tie the lamb, and roast it to perfection.

Serving Suggestions

This slow-roasted stuffed leg of lamb is best served hot, straight from the oven. It can be sliced and arranged on a platter, accompanied by a fresh arugula salad and warm brioche buns or pitas for a Mediterranean-inspired meal. The lamb also pairs well with a tangy tzatziki sauce, which can be homemade or store-bought. For a more casual presentation, the thinly sliced lamb can be served as a filling for sandwiches or wraps.

Ingredient Amount
Boneless leg of lamb 5 pounds
Fresh spinach 2 cups
Crumbled goat cheese 1 cup
Pine nuts 1/2 cup
Seasoned flour mixture 1/2 cup

Slow Roasted Stuffed Leg of Lamb

The secret to a truly mouthwatering Stuffed Lamb dish lies in the slow roasting process. By allowing the Slow Roasted Lamb to cook low and slow, you’ll achieve an unparalleled level of tenderness and flavor. The key is to first sear the lamb on the stovetop to lock in the juices and create a beautiful golden-brown crust, then transfer it to the oven for a gentle, steady roast until it reaches the perfect level of doneness.

The stuffing for this Greek Lamb Recipe is a medley of fresh spinach, creamy goat cheese, and crunchy pine nuts. This combination of textures and flavors adds a delightful contrast to the succulent, slow-roasted lamb. The result is a show-stopping main dish that is sure to impress your guests and tantalize their taste buds.

Ingredient Quantity
Leg of Lamb, bone-in 4-5 lbs
Spinach, fresh 2 cups, chopped
Goat Cheese 8 oz
Pine Nuts 1/2 cup
Garlic, minced 3 cloves
Olive Oil 2 tbsp
Salt and Pepper to taste

To prepare this Slow Roasted Stuffed Leg of Lamb, follow these steps:

  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine the chopped spinach, goat cheese, pine nuts, minced garlic, and a pinch of salt and pepper. Stir until well combined.
  3. Using a sharp knife, carefully cut a slit along the length of the lamb leg, creating a pocket for the stuffing.
  4. Stuff the lamb leg with the spinach, cheese, and nut mixture, packing it in tightly.
  5. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the lamb leg on all sides until a golden-brown crust forms, about 3-4 minutes per side.
  6. Transfer the skillet to the preheated oven and roast the lamb for 2-2.5 hours, or until it reaches an internal temperature of 130°F (55°C) for medium-rare, or 140°F (60°C) for medium.
  7. Remove the lamb from the oven and let it rest for 15-20 minutes before slicing and serving.

The result is a Slow Roasted Stuffed Leg of Lamb that is bursting with flavor and tender enough to melt in your mouth. Serve this showstopper dish with your favorite sides for a truly memorable Mediterranean-inspired feast.

Tips for the Perfect Stuffed Lamb Roast

To ensure your stuffed lamb roast turns out perfectly, there are a few key tips to keep in mind. First, be sure to pound the lamb thin and even to allow for even cooking and easy rolling. Generously season the lamb with salt and pepper, both inside and out, to maximize the flavor.

When searing the lamb, use a hot pan and don’t be afraid to get a nice, dark crust on the exterior. Finally, use a meat thermometer to monitor the internal temperature, and be sure to let the lamb roast rest for 10-15 minutes before slicing to allow the juices to redistribute. With these simple steps, you’ll end up with a juicy, flavorful, and visually stunning stuffed lamb that is sure to impress.


What is the key to this slow-roasted stuffed leg of lamb recipe?

The key to this recipe is the slow roasting process, which allows the lamb to become incredibly tender and flavorful.

What is the stuffing made of?

The stuffing is made with fresh spinach, creamy goat cheese, and crunchy pine nuts, which adds a delightful contrast in texture and a burst of Mediterranean flavors.

How is the lamb prepared before roasting?

The lamb is first seared on the stovetop to lock in the juices and create a beautiful golden-brown crust, then it’s transferred to the oven to slow-roast until it reaches the desired level of doneness.

What are the tips for ensuring the perfect stuffed lamb roast?

The key tips include pounding the lamb thin and even to allow for even cooking and easy rolling, generously seasoning the lamb with salt and pepper, using a hot pan to sear the lamb and get a nice, dark crust, and using a meat thermometer to monitor the internal temperature and letting the lamb rest before slicing.Ultimate Greek Lamb Recipes: A Culinary Journey
CWGP Ep 38

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Author: Bob

With over 20 years in Bioinformatics and AI in Molecular Diagnostics, Bob Stavrou advises BiCos, focusing on authenticating OLIVE OIL DNA. He's also a passionate contributor to YouTube Cooking with Greek People and appeared on Greek TV show Savvatokiriako Me Ton Manesi, bridging science and culinary arts. Watch it on Alpha TV.

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