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Garlic Stuffed Leg of Lamb

by Sally Bernstein

Serves 6-8

4 lb. leg of lamb
salt & pepper

Parsley Crumb Mixture:
1 ½ cups stale bread crumbs
1 stick melted butter
4 cloves minced garlic
salt & pepper
1 bunch parsley
rosemary, thyme or mint (optional)


Trim the fat from a 4 lb. leg of lamb and de-bone. Combine the parsley crumb mixture and stuff a part of it into the lamb. Sew or skewer the opening together. Salt & pepper. Roast the leg 15 minutes at 450º , turn the heat down to 350º and roast 30 minutes more (for rare). Pat the remaining crumb mixture on the outside of the lamb and roast 45 minutes more. Allow the meat to rest 10-20 minutes before carving.

The meat should be roasted 25-30 minutes per lb., for a total of 1½ hours

This recipe can be stuffed and prepared the day in advance and refrigerated.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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