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.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Rinse and trim the leeks, then slice thinly into rounds. Discard the tough green tops and rinse thoroughly to remove any dirt.
In a skillet, heat 2 tablespoons of butter over medium heat. Add the leeks and sauté for 5-7 minutes, until softened.
Mince the garlic cloves and add them to the pan with the leeks, cooking for an additional 2 minutes.
Stir in the breadcrumbs, parsley, thyme, and rosemary. Cook for 2-3 minutes, then remove from heat.
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.
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.
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.
Rub the exterior of the lamb with olive oil, and season all over with the remaining salt and pepper.
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.
Deglaze the skillet by pouring in the wine and scraping up any browned bits from the bottom.
Pour in the remaining chicken stock and add 2 tablespoons of butter. Stir to combine, then transfer the pan to the preheated oven.
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.
Remove the lamb from the oven and let it rest for 15 minutes before slicing.
Serve the sliced lamb with a spoonful of the pan juices. Enjoy your Lamb Leg Stuffed with Herbed Leek Dressing!
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 33.9 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1204 mg | 26% | |
*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.
