There’s something absolutely spectacular about bringing a beautifully roasted leg of lamb to the table – the golden crust giving way to reveal a spiral of aromatic herbs and garlic, filling the room with an intoxicating aroma that instantly makes any gathering feel like a celebration. I’ll never forget the Easter when I first served this to our extended family. My mother-in-law, who had been making traditional roast lamb for 40 years, took one bite and admitted this was “even better than grandma’s recipe.” Now, it’s become our family’s most requested holiday centerpiece, with Jack and Aliana fighting over who gets to help spread the herb filling!

I discovered this technique during a cooking workshop in Provence, where a local chef showed us how butterflying and stuffing a leg of lamb transforms it from ordinary to extraordinary. After perfecting the herb blend and mastering the rolling technique, this version has become our go-to for Easter, Christmas, and any occasion that calls for something truly special. Around here, we call it our “show-stopper lamb” because it never fails to draw gasps of admiration when sliced at the table!

Why This Recipe Works

In reality, what makes this stuffed leg of lamb so incredible is the way the butterflying technique allows the herb mixture to infuse every bite with flavor. Unlike traditional roast lamb where seasonings only coat the outside, this method creates layers of garlic, herbs, and meat that meld together during roasting, resulting in incredibly flavorful and tender lamb throughout.

Of course, the herb and garlic filling is what truly elevates this dish! The combination of fresh rosemary, thyme, parsley, and an abundance of garlic creates a Mediterranean-inspired flavor profile that perfectly complements the lamb. I couldn’t resist adding a touch of lemon zest and anchovy paste – they’re those secret ingredients that add depth without being identifiable. The best lamb nights are when everyone goes quiet for the first few minutes of eating, completely absorbed in savoring each bite!

Key Components Breakdown

Essential Ingredients

Boneless leg of lamb (4-5 pounds) – Ask your butcher to butterfly it, or I’ll show you how to do it yourself
Fresh garlic (lots of it!) – At least 10-12 cloves for the filling, plus more for the roasting pan
Fresh rosemary – The classic lamb herb that provides wonderful aromatics
Fresh thyme – Adds earthiness and complements the rosemary perfectly
Fresh parsley – Brings brightness and color to the filling
Fresh mint – Optional but traditional with lamb, adds a fresh note
Anchovy paste – The secret umami booster that no one will detect
Lemon zest – Brightens all the flavors
Dijon mustard – Helps bind the filling and adds tang
Extra virgin olive oil – Use good quality for the best flavor
Sea salt and freshly ground black pepper – Essential for proper seasoning

Equipment Needed

Sharp boning knife – Essential if butterflying the lamb yourself
Kitchen twine – For tying the rolled roast securely
Large roasting pan with rack – Elevates the lamb for even cooking
Food processor – Makes quick work of the herb filling
Meat thermometer – The most reliable way to achieve perfect doneness
Cutting board – Large enough to work with the butterflied lamb
Heavy-duty aluminum foil – For tenting during resting

The Technique Section

Critical Steps

The foundation of this recipe is properly butterflying the leg of lamb. If your butcher hasn’t done it, lay the lamb flat and make horizontal cuts to open it like a book, creating an even thickness throughout. The goal is a large, flat piece of meat about 1-inch thick. The first time I attempted this, I was intimidated, but with a sharp knife and patience, it’s quite manageable. Now Aliana loves watching this process, calling it “making the lamb flat like a pancake!”

Creating the herb filling requires the right consistency. I pulse garlic, herbs, anchovy paste, lemon zest, and mustard in a food processor until finely chopped but not pureed. Then I slowly add olive oil to create a spreadable paste. The key is achieving a texture that will stay put when rolling the lamb but isn’t so thick it creates lumps.

Rolling and tying the lamb is where technique really matters. I spread the herb mixture evenly over the butterflied lamb, leaving a 1-inch border. Starting from one long side, I roll it tightly like a jelly roll, then tie with kitchen twine at 1-inch intervals. The tying is crucial – it keeps the filling inside and ensures even cooking. Jack has become my designated “twine holder,” taking his job very seriously!

Temperature control during roasting is essential. I start at a high temperature (450°F) for 15 minutes to develop a crust, then reduce to 350°F for the remainder of cooking. This method creates a beautiful exterior while keeping the interior juicy and perfectly cooked.

Temperature and Timing

For perfectly cooked stuffed leg of lamb:

Rare: 125-130°F (about 20 minutes per pound)
Medium-rare: 130-135°F (about 22 minutes per pound)
Medium: 140-145°F (about 25 minutes per pound)

I recommend medium-rare for the most tender, flavorful results. Remember, the temperature will rise 5-10 degrees during resting.

Resting the lamb for 20-30 minutes after roasting is non-negotiable. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.

Troubleshooting Guide

Common Issues

Filling leaks out during roasting: Usually caused by not tying tightly enough or overstuffing. Use plenty of twine and don’t overfill.

Uneven cooking: If the butterflied lamb isn’t uniform in thickness, some parts will overcook. Take time to create an even thickness when butterflying.

Dry meat: Overcooking is the usual culprit. Use a meat thermometer and remember that lamb continues cooking while resting.

Herb filling is bitter: Too many herb stems or using dried herbs can cause bitterness. Use fresh herbs and mostly leaves.

The first time I made this for Easter dinner, I didn’t tie it tightly enough and lost some filling during roasting. Now I use extra twine and make sure each loop is secure – better safe than sorry!

Variations and Adaptations

Regional Variations

While this recipe is Mediterranean-inspired, you can adapt it:

Greek style: Add feta cheese and kalamata olives to the filling
Middle Eastern: Include pine nuts, dried apricots, and warm spices
French approach: Add Dijon mustard and herbes de Provence
Italian twist: Incorporate sun-dried tomatoes and pecorino cheese

Dietary Modifications

This recipe can be adapted for various needs:

Gluten-free: Naturally gluten-free as written
Dairy-free: The recipe doesn’t require dairy, though some add cheese
Lower sodium: Reduce or omit anchovy paste and adjust salt
Herb alternatives: Experiment with sage, oregano, or marjoram

Storage and Make-Ahead

This dish is perfect for advance preparation:

The herb filling can be made up to 2 days ahead and refrigerated.

The lamb can be butterflied, stuffed, and tied up to 24 hours before roasting. This actually allows the flavors to penetrate better.

Leftover roasted lamb keeps for 4-5 days in the refrigerator and is delicious cold or gently reheated. John’s favorite is thin slices in sandwiches with a dab of mint jelly!

The lamb can be frozen before cooking for up to 3 months. Thaw completely in the refrigerator before roasting.

FAQ

How do I butterfly a leg of lamb myself?

Start with the lamb flat on your cutting board. Make horizontal cuts, opening it like a book, maintaining even thickness throughout. Work slowly and carefully – it’s easier than it seems!

Can I use boneless lamb shoulder instead?

Yes, though the texture will be different. Shoulder is fattier and benefits from slower cooking at lower temperatures.

What if I don’t have fresh herbs?

While fresh herbs are best, you can use dried herbs at 1/3 the amount. Rehydrate them in warm water before mixing into the filling.

How many people will this serve?

A 4-5 pound leg of lamb typically serves 8-10 people, allowing for generous portions and some leftovers.

Closing Thoughts

The best part about this garlic and herb stuffed leg of lamb isn’t just its incredible flavor or impressive presentation – it’s how it transforms any meal into a memorable occasion. There’s something about carving into a beautifully roasted lamb and revealing that spiral of herbs that makes everyone feel special.

I’ve made this for countless holidays and celebrations, and it never fails to be the star of the table. What I love most is how the preparation becomes a family activity, with everyone wanting to help spread the filling or tie the roast. It’s become more than just a recipe – it’s a tradition that brings us together.

If you try this recipe, I’d absolutely love to see how it turns out! Tag me on Pinterest @mealmia so I can see your beautiful creation, and follow me at https://pinterest.com/mealmia for more show-stopping recipes that make every gathering memorable!

Garlic & Herb Stuffed Leg of Lamb

Author: Mia

Print Recipe

Description

A spectacular centerpiece featuring butterflied leg of lamb filled with aromatic herbs and garlic, roasted to perfection – ideal for holidays and special occasions!

Prep Time: 45 minutes | Cook Time: 1.5-2 hours | Rest Time: 30 minutes | Total Time: 2.5-3 hours | Servings: 8-10

Instructions

Prepare the filling: In a food processor, combine garlic, herbs, anchovy paste, lemon zest, and mustard. Pulse until finely chopped. With processor running, slowly add olive oil until a spreadable paste forms. Season with salt and pepper.
Prepare the lamb: If not already butterflied, lay lamb flat and make horizontal cuts to create an even thickness throughout. Season both sides with salt and pepper.
Stuff the lamb: Spread herb mixture evenly over the inside of the butterflied lamb, leaving a 1-inch border. Roll tightly from one long side, like a jelly roll.
Tie the roast: Using kitchen twine, tie the rolled lamb at 1-inch intervals to secure. Season the outside with salt and pepper, then rub with olive oil.
Prepare for roasting: Preheat oven to 450°F. Place onions, carrots, and garlic in a roasting pan. Set a rack over vegetables and place lamb on top.
Roast: Roast at 450°F for 15 minutes to develop crust. Reduce heat to 350°F and continue roasting until internal temperature reaches 130-135°F for medium-rare (about 1.5-2 hours total).
Baste: Every 30 minutes, baste lamb with pan juices. Add stock and wine to pan if it becomes dry.
Rest: Remove lamb from oven and tent with foil. Let rest 20-30 minutes before slicing.
Make gravy: Strain pan juices and vegetables, pressing to extract liquid. Skim fat and simmer to desired consistency.
Serve: Remove twine and slice lamb into 1/2-inch rounds. Serve with pan gravy.

Notes:

Ask your butcher to butterfly the lamb for easier preparation
The herb filling can be made 2 days ahead
For best results, bring lamb to room temperature before roasting
Save any leftover herb filling to mix with butter for bread

Storage Tips:

Store leftover lamb in an airtight container in the refrigerator for up to 5 days. The uncooked stuffed lamb can be prepared up to 24 hours in advance and refrigerated until ready to roast.