Garlic and Fine Herbs Stuffed Boneless Leg of Lamb
| Preparation: | 15 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 1 h |
| Total: | 1 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- 2.2 lb. (1 kg) boneless leg of lamb
- Salt and ground black pepper to taste
- 3 Tbsp. (45 mL) Irresistibles extra-virgin olive oil*
- 2 heads of garlic
- 1½ Tbsp. (22 mL) chopped flat-leaf parsley
- 1 Tbsp. (15 mL) chopped fresh mint
- 1 tsp. (5 mL) chopped fresh thyme
- 1 tsp. (5 mL) chopped fresh rosemary
- ½ tsp. (2 mL) Irresistibles ground black pepper*
Preparation
Preheat the oven to 350ºF (180ºC). Stuffing: wrap the heads of garlic in aluminium foil and cook in the oven for 30 minutes. When the garlic heads are nice and soft, squeeze out the pulp and mash with a fork. Combine 2 Tbsp. (30 mL) of the mashed garlic with the other stuffing ingredients.
Open up the leg of lamb, season with salt and spread the stuffing in the centre, roll up and tie with a string.
In a frying pan, sear the stuffed lamb in olive oil over medium-high heat.
Roast in the oven for 20 to 30 minutes. Remove from the oven and keep warm for 10 minutes.
Suggestion
Serve with sautéed spinach and gratin potatoes.
To check when lamb is cooked, use a meat thermometer.
Lamb tastes best when the internal temperature registers 145ºF (60ºC) for medium-rare, or 150ºF (65ºC) for medium.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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