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Roasted Leg of Lamb with Mediterranean Stuffing

Spring is in the air. Easter, for those of you who celebrate this holiday, means roasted lamb will be your table's crowning glory. In my house it is. This roasted lamb is so delicious and succulent, we don't wait a year to eat it again. I use this marinade for lamb kebabs fired up on the BBQ. Flavourful and tenderizing, this lamb roast will be the talk of your dinner party at Easter or year-round. The lamb needs to marinate 4 hours, and up to overnight, to really have the marinade do its thing.

Roasted Leg of Lamb with Mediterranean Stuffing

Serves 6-8

1 Boneless leg of lamb butterflied (ask your butcher)

1 Can anchovy fillets in olive oil (50 g.)

2 Shallots finely chopped

6 Cloves of garlic finely chopped

500 g. Full-fat greek yogurt (not fat-free or light)

2 Bay leaves

30 g. Chopped fresh parsley

30 g. Chopped fresh rosemary

60 ml. Extra virgin olive oil plus more for drizzling

1 Lemon juice and zest

1 tsp. Red pepper flakes