Stuffed Leg of Lamb

This roast leg of lamb is the kind of centerpiece that anchors a Sunday or Easter table. A boneless leg gets rubbed inside and out with garlic, stuffed and tied, then roasted with rosemary scattered on top until the interior reaches the 135 to 140°F sweet spot for pink, juicy slices.

While the lamb rests, the roasting pan drippings turn into a Mediterranean-leaning sauce. Red wine and beef broth reduce together, then chopped tomatoes and slivered olives go in for a chunky, briny finish. A handful of fresh parsley stirred off the heat at the end keeps the sauce vivid green and bright.

Pro Tips

• Bring the lamb to room temperature for at least an hour before roasting. Cold lamb cooks unevenly in the oven, leaving the outside overcooked while the center stays underdone.
• Tie the lamb tightly with butcher’s twine. Loose ties let the stuffing escape and the leg loses its shape during roasting.
• Rest the lamb tented with foil for at least 15 minutes before slicing. The internal temperature rises another 5 to 10 degrees, and the juices redistribute through the meat.
• Use an instant-read thermometer. 135°F (57°C) gives medium-rare, 140°F (60°C) is medium. Pull it 5 degrees before your target.

Variations

• Swap red wine for a robust dry white wine or vermouth for a lighter, brighter pan sauce.
• Add chopped capers along with the olives for a more piccata-style finish.
• Stuff with a spinach-feta mixture or a wild rice-mushroom combo for different flavor profiles inside the leg.