Classic Stuffed Leg of Lamb Recipe
A succulent stuffed leg of lamb is slow-roasted with a savory filling and served with a rich reduction sauce.
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Instructions
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Preheat oven to 350 F.
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Prepare the lamb by removing string, opening the joint skin-side down, and trimming any thick areas to flatten it.
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Sprinkle parsley, garlic, and pancetta over the lamb, drizzle with olive oil, and season with salt and pepper.
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Roll the lamb joint back up and securely tie it with kitchen string.
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Roast the lamb in a large pan for 1 hour for rare or 1 hour 15 minutes for medium (add 20 minutes for bone-in).
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Wrap the roasted leg in foil and let it rest for 10 minutes (add 20 minutes for bone-in).
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Pour off fat from the roasting pan, then heat the pan over medium heat. Add wine, scrape up pan juices, and reduce to a glaze.
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Stir in veal or beef stock and reduce the sauce by half.
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Strain the sauce into a small saucepan, add butter, and gently shake until absorbed; adjust seasoning.
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Slice the lamb and serve immediately with sauce, ideally on wilted spring greens.