Stuffed Leg of Lamb

Leg of Lamb Stuffed with Sun-Dried Tomatoes

by Rose Reisman

One of my favorite cuts of meat, leg of lamb has only 7 grams of fat per 3½-ounce serving. Be sure to trim any extra fat. The stuffing is out of this world.

1. Preheat the oven to 425ºF. Spray a roasting pan with cooking oil.

2. Place the lamb on a rack in the roasting pan. Spray the lamb with cooking oil and rub with 2 tsp. of the garlic. Pour the stock and wine in the bottom of the pan.

3. Purée the tomatoes, olives, cheese, oil, remaining 1 tsp. garlic and basil in a food processor. Spread half the mixture over one side of the lamb and fold the lamb in half to enclose the filling. Place the remaining mixture in a bowl to serve later.

4. Roast the lamb for 15 to 20 minutes per pound or until done to your liking. A meat thermometer should register 135˚F for medium-rare. If the pan liquid evaporates, add more wine or stock.

5. Let the lamb rest for 10 minutes before carving. Slice thinly and pour the pan juices over the lamb. Garnish with fresh basil. Serve the extra sun-dried tomato stuffing on the side.

Nutritional Analysis per Serving Calories 460, Protein 40 g, Fat 18 g, Saturated Fat 5 g, Carbohydrates 9 g, Cholesterol 220 mg, Sodium 260 mg, Fiber 2 g, Prep Time: 15 minutes, Cook Time: 30 minutes. Make Ahead: Prepare stuffing up to 3 days in advance and refrigerate.

(2 votes, average: 4.50 out of 5)

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