Stuffed Boneless Leg Of Lamb
This stuffed boneless leg of lamb is filled with mint pesto and wrapped in streaky bacon. Oven-roasted for 40 minutes it offers a quick and easy alternative to turkey or a bone-in lamb roast for the holidays. Make this impressive lamb centerpiece this Easter, Christmas, or Thanksgiving, especially if you prefer a lamb dish that’s easy to carve and bursts with flavor inside and out.
Stuffed leg of lamb, the perfect Easter centerpiece
Butterflied boneless leg of lamb is my favorite way to cook a lamb leg when time is of the essence. It is a convenient alternative to a bone-in lamb leg roast as it cooks quickly and can be packed with flavor inside and out.
In this recipe the butterflied lamb leg is filled with a homemade mint and cashew pesto but you can choose a store-bought pesto Genovese for convenience.
Serve the stuffed lamb with herbed potatoes and maple-glazed carrots. Both can be cooked in the oven at the same time for an all-in-one easy roast dinner. Minted mashed potatoes and peas make another delicious side, especially in Spring.
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Stuffed Boneless Leg Of Lamb
Ingredients
- 1 tsp olive oil
- 2 1/2 lb boneless leg of lamb butterflied
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup mint pesto or other pesto
- 8 streaky bacon rashers
Instructions
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper and place an oven-proof rack on top of it. Brush it with olive oil to prevent the lamb roast from sticking to it.1 tsp olive oil
- To prepare the butterflied leg of lamb, pat try it with a paper towel. Cut away any excess fat. Cover the meat with parchment paper and pound it with a mallet or a rolling pin until the roast is about 3/4 inch thick everywhere. This tenderizes the meat and ensures even cooking throughout.2 1/2 lb boneless leg of lamb
- Season the lamb on both sides with salt and pepper. Go easy on the salt as the bacon and pesto add saltiness as well.1/2 tsp salt, 1/2 tsp ground black pepper
- Place the boned side of the roast up and spread the pesto evenly on this side of the lamb leg, making sure it gets into all little pockets and crevices. Roll up the butterflied leg into a tight cylinder.1/4 cup mint pesto
- Lay the streaky bacon out on a large tray, overlapping slightly. Place the stuffed lamb leg in the middle of it seam down. Start wrapping the bacon over the lamb roast, overlapping each piece as you go, until the stuffed lamb is completely covered (Note 1).8 streaky bacon rashers
- Place the bacon-wrapped lamb leg on the greased oven rack and roast for 40 minutes or until it reaches an internal temperature of 140F (60 C) for medium (Note 2).
- Remove the lamb leg roast from the oven and rest it in a warm place, covered with tin foil for 10-15 minutes before for the juices to redistribute. Slice and serve with your favorite sides (Note 3)!
Notes
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Well-Done: 155-165°F (68-74°C).
Nutrition
Ingredients and substitutions
See the recipe card below for full information on ingredients and quantities.
- Leg of lamb – You’ll need a butterflied, boneless leg of lamb. Ask your butcher to do it for you or butterfly it yourself by opening, flattening, and de-boning the lamb leg.
- Bacon – Streaky bacon works best but you can also use leaner prosciutto. It wraps the stuffed lamb tightly as it cooks and prevents it from drying out. Plus, there is no need for twine and fancy butcher’s knots.
- Pesto – Mint pesto is a great match for lamb but you can also choose a store-bought pesto Genovese for convenience.
How to stuff a boneless leg of lamb
See the recipe card for full information on the method.
1. Season the butterflied leg with salt and pepper.
2. Season the lamb leg with salt and pepper.
3. Spread the mint pesto on one side.
4. Roll the lamb leg tightly and lay it on the streaky overlapped bacon.
5. Wrap the bacon around the stuffed lamb leg.
6. Place the stuffed bacon-wrapped lamb leg on rack on top of a lined roasting tray.
Recipe tips
Use a digital thermometer to check the internal temperature of your roast. Cooking times will vary based on the size:
- Medium-Rare: 130°F to 135°F (54°C to 57°C)
- Medium: 135°F to 140°F (57°C to 60°C)
- Well-Done: 155°F to 165°F (68°C to 74°C)
Keep seasoning light to start, as the bacon is quite salty and the pesto adds plenty of flavor.
Wrap the bacon tightly around the lamb to prevent it from unraveling. If it feels loose, secure the roll with butcher’s twine, tying it at 2-inch intervals.
Let the meat rest before carving to lock in the juices.