Garlic-Stuffed Boneless Leg of Lamb Recipe

Slices of leg of lamb with herbs on a wooden board, accompanied by a carving knife and fork. A small bowl of gravy is nearby.

5 from 1 vote

Garlic-Stuffed Boneless Leg of Lamb Recipe

Want a lamb roast that tastes as impressive as it looks? Our garlic stuffed boneless leg delivers flavor in every bite. Starting with boneless leg of lamb makes this stunning centerpiece surprisingly simple to stuff with layers of flavor and easy to prepare.

Prep Time20

Cook Time1 15

Resting Time15

Total Time1 50

Course: Main Course

Cuisine: American

Servings: serving

Calories: 243kcal

Author: Kita Roberts

Ingredients

4 lbs boneless leg of lamb; if needed ask your butcher to debone the lamb for you.
15 - 20 cloves of garlic minced, plus an additional head of garlic for roasting
1 tbsp Oil
2 tbsp fresh Rosemary minced plus 2 sprigs
1 tbsp fresh thyme plus 3 to 4 sprigs
3 to 4 tbsp Dijon Mustard
½ tsp Cardamom
½ tsp Garlic powder
½ tsp Onion powder
1 tbsp Kosher salt
1 lemon cut in half
2 Onions sliced into wedges
½ cup White wine
1 tsp cornstarch
1 cup Chicken broth
Freshly ground black pepper

Instructions

Prep the Leg of Lamb

Start by removing the lamb from the package.
If it’s netting, cut the netting off.
Pat the lamb dry with a paper towel.
Meanwhile, use the tines of a fork to smash the minced garlic cloves and mix them in a small bowl with the oil and a pinch of salt to make a paste-like texture.
Rub the garlic all over the surface of the lamb.
Then, roll the lamb up to form an even shape and secure it every two inches with butcher's twine.
Mix the fresh rosemary, thyme, mustard, cardamom, garlic powder, and onion powder together in a small bowl and season with a liberal pinch of salt.
Rub the herb blend all over the lamb, coating all sides and edges.

Roast the Lamb

Preheat an oven to 400 degrees F and adjust the racks for the middle-low position so that you can easily slide your roasting pan in and out.
Remove the top ¼ tip of the head of garlic, but it with a touch of oil and pinch of salt and nestle it into your roasting pan.
Add the lemon halves, onion wedges, and the fresh rosemary and thyme sprigs as well.
Add the white wine and nestle the herb-coated lamb on top.
Roast until the lamb reaches 130 degrees in the center with a digital meat thermometer or your desired temp. Start checking the temp after an hour and then every 15 minutes after that.

Rest and Make the Pan Sauce:

Remove the roast from the oven and set it on a wooden cutting board tented with foil to rest.
Meanwhile, remove the lemon wedges, herb sprigs, and garlic from the roasting pan.
Set it over medium heat, and if the wine has entirely evaporated, deglaze the pan by adding a ¼ cup of white wine and scraping up any browned bits with a wooden spoon.
Squeeze 2 or 3 roasted garlic cloves from he head and add them to the pan.
In a small bowl, whisk the cornstarch and one tablespoon of the chicken broth together to form a slurry.
Add the slurry to the roasting pan, mix in the chicken broth, and let it simmer until thickened, about 5 to 7 minutes.
Season with a pinch of salt and pepper to taste. Add a splash of fresh-squeezed lemon juice if needed for brightness.

Slice and Serve:

When the roast has rested for 15 minutes, remove the butcher's twine and slice into ¼” thick slices to serve.
Spoon the roasted onion wedges onto a serving platter with the lamb and pour the pan sauce into a serving dish.
Serve immediately, letting people spoon the sauce over their lamb.

Notes

If you want a little extra crunch, turn the oven to broil right after you have removed the lamb from the oven and once it’s preheated, return the lamb to the oven for 5 to 7 minutes, keeping an eye on it to prevent burning.
Temperature Guide: To achieve the perfect doneness, refer to the lamb cooking temperature table below:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
Remember the internal temp will continue to rise 5 or so degrees as the meat rests and that the ends will be more cooked than the center.

Nutrition