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Garlic and Fine Herbs Stuffed Boneless Leg of Lamb https://www.metro.ca/userfiles/image/recipes/gigot-agneau-farci-ail-herbes-5599.jpg PT30M PT30M PT1H00M
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.
4
1 kg boneless leg of lamb salt and ground black pepper to taste 3 Tbsp. (45 mL) extra virgin olive oil 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
Garlic and Fine Herbs Stuffed Boneless Leg of Lamb

Garlic and Fine Herbs Stuffed Boneless Leg of Lamb

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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