Garlic and Fine Herbs Stuffed Boneless Leg of Lamb

Garlic and Fine Herbs Stuffed Boneless Leg of Lamb
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 1 kg

    boneless leg of lamb

  • salt and ground black pepper to taste

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • Garlic and Fine Herbs Stuffing

  • 2

    of garlic

  • 1/2 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

  • 1/2 tsp.
    (2 mL)

    ground black pepper


Preheat the oven to 350°F (180°C).

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.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007