Garlic and Fine Herbs Stuffed Boneless Leg of Lamb

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	30 min
Total:	1 h

4
servings

Category:	Meats and substitutes
Subcategory:	Lamb
Source:	Metro

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Recipe of : Garlic and Fine Herbs Stuffed Boneless Leg of Lamb

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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*
Garlic and Fine Herbs Stuffing
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) 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.
Serve with sautéed spinach and gratin potatoes.

Suggestion

To check when lamb is cooked, use a meat thermometer. Lamb tastes best when the internal temperature registers 155ºF (68ºC) for medium-rare, or 160ºF (70ºC) 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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