Directions:
- Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing.
- Preheat oven to 375 degrees F. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper.
- Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Serve with Roasted Eggplant and Myzithra Cheese Puree. To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F. Use leftover meat and puree for pita sandwiches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.74 Kcal (1004 kJ) | ||
| Calories from fat | 178.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 31% | |
|---|---|---|---|
| Cholesterol | 49.9mg | 17% | |
| Sodium | 53.83mg | 2% | |
| Potassium | 229.55mg | 5% | |
| Total Carbs | 1.39g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 13.1g | 26% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 17.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 230.03 Kcal (963 kJ) | ||
| Calories from fat | 171.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.03g | 31% | |
|---|---|---|---|
| Cholesterol | 47.88mg | 17% | |
| Sodium | 51.65mg | 2% | |
| Potassium | 220.26mg | 5% | |
| Total Carbs | 1.33g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 12.57g | 26% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.5mg | 9% | |
| Calcium | 16.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Lamb for Lovers
Olive oil, Bone) racks of lamb, trimmed , fat reserved and 17 more.. -
Honey-Spinach Salad
Salt, Garlic clove, crushed, Honey, Olive oil, Lemon juice and 3 more.. -
Ultimate Roast Chicken
Chicken , 3* to 4 1/2 lbs., lumps of fat and tail removed... and 5 more.. -
Fantastic Chicken & Dumplings
Whole chickens, Salt & freshly ground black pepper and 33 more.. -
Best Ever Chicken and Dumplings
Whole chickens, Salt and pepper, Unsalted butter and 32 more.. -
Roasted Root Vegetables
Root vegetables, peeled and cut into 1 inch pieces (use p... and 7 more.. -
Pizza Sauce
Tomato paste, Garlic, minced and 5 more.. -
Feta Cheese in Olive Oil
Feta cheese, Green onions, Garlic and 4 more.. -
Herbed Tomato Tart
Frozen puff pastry sheets, thawed, Tomatoes, thinly sliced and 7 more..
Also Try
-
Sun-Dried Tomato and Herb Stuffed Leg of Lamb
Leg of lamb , de-boned and sliced open ready to stuff and 6 more.. -
-
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Coarsely chopped prunes, Currants, Creme de cassis liqueur and 17 more.. -
Garlic-and-Herb Stuffed Leg of Lamb
Garlic bulbs, Olive oil, Salt, divided, Pepper, divided and 8 more.. -
-
-
-
Herb and Citrus Roast Leg of Lamb
Chopped fresh flat-leaf parsley, Chopped fresh shallots and 13 more.. -
-
Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus
Well-trimmed 4-to 4 1/2-lb boneless leg of lamb with shan... and 7 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
