Stuffed Boneless Leg Of Lamb

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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 a turkey or a bone-in lamb roast for the holidays.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 336kcal

Author: Caro Jensen

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

US Customary - Metric

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

Note 1: Wrap bacon tightly and secure it with twine if needed.

Note 2: Use a digital thermometer for accurate roasting. Target internal temperatures:

Medium-Rare: 130-135°F (54-57°C)
Medium: 135-140°F (57-60°C)
Well-Done: 155-165°F (68-74°C).

Note 3: Serve the stuffed lamb with roast vegetables which can be cooked in the oven at the same time for an all-in-one easy roast dinner.

Storage: You can store cooked lamb in an airtight container or wrap it tightly in aluminum foil or plastic wrap. That way it will keep in the fridge for up to 3-4 days. To freeze lamb leftovers, place them in a freezer-safe airtight container. Label it with the date and freeze for up to 3 months. Defrost the meat in the fridge and reheat it in the oven or microwave.

Nutrition