Stuffed Greek Leg of Lamb
Description
This stuffed Greek leg of lamb recipe roasts a boneless leg, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes—perfect for a holiday table.
Ingredients
•
1 (3 1/2) pound leg of lamb, butterflied
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olive oil, or as needed
•
2 tablespoons chopped fresh oregano
•
2 tablespoons chopped fresh basil
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1 (12 ounce) jar marinated artichoke hearts, drained and chopped
•
1 (8 ounce) package crumbled feta cheese
•
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
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3 cloves garlic, minced
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salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Arrange lamb on a cutting board with inside facing up; drizzle olive oil evenly over lamb. Sprinkle with oregano and basil; top with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic. Season with salt and black pepper.
3
Roll lamb to enclose stuffing; secure with kitchen twine to keep lamb from unrolling. Wrap lamb in aluminum foil; place in a baking dish.
4
Roast in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C) for medium, about 90 minutes, or until your desired degree of doneness. Rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.