3 ½ pounds boneless leg of lamb

¼ bunch mint, chopped

¼ bunch dill, chopped

¼ bunch oregano, chopped

3 green onion, chopped

¼ cup pine nuts, lightly, toasted

4 tablespoons Greek feta cheese, crumbled

1 egg

2 cloves cloves garlic, chopped

salt, to taste

freshly cracked black pepper, to taste

2 tablespoons olive oil

2 cloves cloves garlic, finely, minced

1 tablespoon dried Greek oregano

1 lemon, juice of


1. Preheat oven to 400 degrees F.

2. In medium bowl, combine herbs, onion, pine nuts, cheese, egg, 2 cloves garlic, salt and pepper. Blend.

3. Cover inside surface of leg with stuffing, leaving 2 inches all around for rolling. Roll leg, keeping grain horizontal. Fasten tightly with butcher’s twine holding log shape.

4. Rub lamb with remaining ingredients evenly around outer surface. Season with salt and pepper and cook for 20 minutes. Reduce oven to 375 degrees F. and roast for 40 to 45 minutes. Use instant read thermometer for best results. The temperature of center of lamb should read 150 degrees F.

See more: Dinner, Easter, Greek, Lamb, Main, Roast

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