Herb Cheese Boneless Leg of Lamb
Elevate your dinner table with this show-stopping Herb Cheese Boneless Leg of Lamb, a dish that combines tender, juicy lamb with a creamy, herbaceous filling. Perfectly seasoned and stuffed with a luxurious mixture of tangy goat cheese, smooth cream cheese, fresh rosemary, thyme, parsley, and a hint of lemon zest, this rolled and roasted masterpiece is bursting with vibrant flavors. The golden-brown crust, achieved with a simple rub of olive oil, salt, and pepper, locks in the savory juices while delivering impeccable oven-roasted perfection. Ideal for holidays, dinner parties, or an elegant family meal, this recipe strikes the perfect balance between gourmet and approachable. Serve it sliced alongside roasted vegetables or a crisp salad for an unforgettable dining experience. With simple preparation techniques and restaurant-quality results, this Herb Cheese Boneless Leg of Lamb is sure to impress!
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Recipe Information
Ingredients
- 1 5-pound piece boneless leg of lamb
- 4 large garlic cloves
- 2 tablespoons, chopped fresh rosemary
- 2 tablespoons, chopped fresh thyme
- 3 tablespoons, chopped fresh parsley
- 4 ounces, softened goat cheese
- 4 ounces, softened cream cheese
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 roll (for tying the lamb) butcher's twine
Instructions
Preheat your oven to 375°F (190°C).
Lay the boneless leg of lamb flat on a clean surface, fat side down. If it is uneven, use a meat mallet to gently pound it into an even thickness.
In a small bowl, mix the goat cheese, cream cheese, garlic (minced), rosemary, thyme, parsley, and lemon zest until well combined. Season with 1/2 teaspoon salt and a pinch of black pepper.
Spread the herb cheese mixture evenly over the interior of the lamb, avoiding the edges to prevent over-spilling during rolling.
Roll the lamb tightly into a cylinder, starting at one of the shorter ends, and secure it in several places with butcher's twine to maintain its shape.
Rub the exterior of the lamb with olive oil, then season all sides with the remaining salt and black pepper.
Place the lamb on a roasting pan with a rack, fat side up, and transfer it to the preheated oven.
Roast the lamb for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reaches 130°F (54°C) for medium-rare, or longer if desired.
Remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 15-20 minutes.
Cut the twine and slice the lamb into 1/2-inch-thick slices. Serve warm with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 817 mg | 17% | |
*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.
