Name: Stuffed Greek Leg of Lamb
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Leg of lamb, butterflied - 1 (3 1/2) pound; Olive oil, or as needed - 1 (3 1/2) pound; Chopped fresh oregano - 2 tablespoons; Chopped fresh basil - 2 tablespoons; Marinated artichoke hearts, drained and chopped - 1 (12 ounce) jar; Crumbled feta cheese - 1 (8 ounce) package; Sun-dried tomatoes packed in oil, drained and chopped - 1 (6 ounce) jar; Garlic, minced - 3 cloves; Salt and ground black pepper to taste - 3 cloves

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Greek Leg of Lamb

1. Leg of lamb, butterflied - 1 (3 1/2) pound

2. Olive oil, or as needed - 1 (3 1/2) pound

3. Chopped fresh oregano - 2 tablespoons

4. Chopped fresh basil - 2 tablespoons

5. Marinated artichoke hearts, drained and chopped - 1 (12 ounce) jar

6. Crumbled feta cheese - 1 (8 ounce) package

7. Sun-dried tomatoes packed in oil, drained and chopped - 1 (6 ounce) jar

8. Garlic, minced - 3 cloves

9. Salt and ground black pepper to taste - 3 cloves

How to cook deliciously - Stuffed Greek Leg of Lamb

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.

3. Stage

Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.

4. Stage

Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.