Stuffed Leg Of Lamb With Pine Nuts, Herbs And Feta

  • prep time1 min
  • total time 65 min
  • serves 6
Christine Cushing
Christine Cushing

Try this leg of lamb with a mediterranean twist.

28 Ratings
Directions for: Stuffed Leg Of Lamb With Pine Nuts, Herbs And Feta


3 ½ lb(s) 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 Tbsp Greek feta cheese, crumbled

1 egg

2 clove cloves garlic, chopped

salt, to taste

freshly cracked black pepper, to taste

2 Tbsp olive oil

2 clove cloves garlic, finely, minced

1 Tbsp 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, Fall, Lamb, Roast, Main, Winter, Easter, Greek


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