Stuffed Greek Leg of Lamb: A Flavorful Culinary Adventure

## Introduction

Imagine tender, succulent lamb infused with the bright, herbaceous flavors of Greece. A stuffed leg of lamb is a show-stopping centerpiece, perfect for a special occasion or a memorable family gathering. This recipe elevates the classic roast to a new level, combining juicy lamb with a flavorful stuffing of feta cheese, spinach, sun-dried tomatoes, olives, and aromatic herbs. It’s a culinary adventure that promises to delight your taste buds and impress your guests. This detailed guide will walk you through each step, ensuring a perfectly cooked and beautifully presented dish.

## Why Stuffed Leg of Lamb?

There are countless ways to prepare leg of lamb, but stuffing it offers several advantages:

* **Enhanced Flavor:** The stuffing infuses the lamb from the inside out, creating a more complex and satisfying flavor profile.
* **Moisture Retention:** The stuffing helps to keep the lamb moist during cooking, preventing it from drying out.
* **Visual Appeal:** A stuffed leg of lamb is a visually stunning dish, perfect for impressing guests.
* **Versatility:** The stuffing can be customized to your preferences, allowing you to experiment with different flavor combinations.

## Ingredients

**For the Lamb:**

* 1 (5-7 pound) boneless leg of lamb, butterflied
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 2 tablespoons lemon juice
* 1 tablespoon dried oregano
* 1 teaspoon dried rosemary
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For the Stuffing:**

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 10 ounces fresh spinach, washed and chopped
* 1/2 cup crumbled feta cheese
* 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
* 1/4 cup Kalamata olives, pitted and chopped
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh mint
* 1/4 cup breadcrumbs (optional, for binding)
* 1 egg, lightly beaten (optional, for binding)
* Salt and pepper to taste

**For the Lemon-Herb Sauce (Optional):**

* 1/4 cup olive oil
* 1/4 cup lemon juice
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste

## Equipment

* Sharp knife
* Cutting board
* Large bowl
* Small bowl
* Skillet
* Kitchen twine
* Roasting pan
* Meat thermometer

## Step-by-Step Instructions

### Part 1: Preparing the Lamb

1. **Butterfly the Lamb:** If your butcher hasn’t already butterflied the leg of lamb, you’ll need to do it yourself. Place the lamb on a cutting board, fat-side down. Using a sharp knife, make a long, deep cut along the thickest part of the lamb, starting from the center and working your way outwards. Be careful not to cut all the way through. Continue to open the lamb like a book, using your knife to flatten the meat to an even thickness. The goal is to create a relatively flat surface for stuffing. If there are very thick sections, score them lightly (make shallow cuts) to help them lie flatter.
2. **Prepare the Marinade:** In a small bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, rosemary, thyme, salt, and pepper.
3. **Marinate the Lamb:** Place the butterflied lamb in a large bowl or a resealable plastic bag. Pour the marinade over the lamb, making sure to coat it evenly. Massage the marinade into the meat with your hands. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight. The longer the lamb marinates, the more flavorful and tender it will become. Turn the lamb occasionally to ensure even marinating.

### Part 2: Making the Stuffing

1. **Sauté the Aromatics:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. **Wilt the Spinach:** Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Stir occasionally to ensure even cooking. Remove the skillet from the heat and let the spinach cool slightly.
3. **Combine the Stuffing Ingredients:** In a large bowl, combine the wilted spinach mixture, crumbled feta cheese, sun-dried tomatoes, Kalamata olives, chopped parsley, and chopped mint. If desired, add the breadcrumbs and beaten egg to help bind the stuffing together. Season with salt and pepper to taste.

### Part 3: Stuffing and Rolling the Lamb

1. **Preheat Oven:** Preheat your oven to 325°F (160°C).
2. **Assemble the Lamb:** Remove the lamb from the refrigerator and place it on a clean cutting board, with the inside facing up. Pat the lamb dry with paper towels to remove excess moisture.
3. **Spread the Stuffing:** Spread the stuffing evenly over the surface of the lamb, leaving a 1-inch border around the edges. Be generous with the stuffing, but don’t overfill it, as it will expand during cooking.
4. **Roll the Lamb:** Starting from one end, carefully roll the lamb up tightly, like a jelly roll. Try to keep the stuffing inside as you roll. Tuck in any loose stuffing as you go.
5. **Tie the Lamb:** Use kitchen twine to tie the lamb at 1-2 inch intervals. This will help the lamb maintain its shape during cooking and prevent the stuffing from falling out. Secure the ends of the lamb with twine as well. Make sure the twine is tied snugly but not too tightly, as this can restrict the circulation of heat and result in uneven cooking.

### Part 4: Roasting the Lamb

1. **Prepare the Roasting Pan:** Place the stuffed and tied leg of lamb in a roasting pan. You can use a rack in the roasting pan to elevate the lamb slightly, which will help with even cooking.
2. **Roast the Lamb:** Roast the lamb in the preheated oven for approximately 20-25 minutes per pound, or until a meat thermometer inserted into the thickest part of the lamb registers 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for medium-well. The cooking time will vary depending on the size of the lamb and your oven. It’s best to use a meat thermometer to ensure accurate cooking.
3. **Baste the Lamb (Optional):** During the last hour of cooking, you can baste the lamb with pan juices or the lemon-herb sauce (if using) every 15-20 minutes to keep it moist and flavorful.
4. **Rest the Lamb:** Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Cover the lamb loosely with foil during the resting period.

### Part 5: Making the Lemon-Herb Sauce (Optional)

1. **Whisk the Ingredients:** While the lamb is roasting or resting, prepare the lemon-herb sauce (if using). In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped oregano, chopped parsley, salt, and pepper. Taste and adjust seasonings as needed.

### Part 6: Carving and Serving

1. **Remove the Twine:** Before carving, carefully remove the kitchen twine from the lamb.
2. **Carve the Lamb:** Using a sharp carving knife, slice the lamb into 1/2-inch thick slices. Carve against the grain for the most tender slices.
3. **Serve:** Arrange the lamb slices on a platter and drizzle with the lemon-herb sauce (if using). Serve immediately. The stuffed leg of lamb pairs well with roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad.

## Tips and Tricks

* **Choose the Right Lamb:** Look for a leg of lamb that is well-marbled with fat. This will help to keep the lamb moist and flavorful during cooking. A boneless leg of lamb is easier to butterfly and stuff.
* **Don’t Overcook:** Lamb is best served medium-rare to medium. Overcooked lamb can be dry and tough. Use a meat thermometer to ensure accurate cooking.
* **Let it Rest:** Resting the lamb after cooking is crucial for allowing the juices to redistribute and create a more tender roast.
* **Customize the Stuffing:** Feel free to experiment with different stuffing ingredients to suit your taste. Some other options include artichoke hearts, roasted red peppers, pine nuts, and different types of cheese.
* **Make it Ahead:** The lamb can be butterflied, marinated, and stuffed ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Bring it to room temperature for about 30 minutes before roasting.
* **Use a Sharp Knife:** A sharp knife is essential for butterflying and carving the lamb.
* **Consider Adding Wine:** Add a splash of dry red or white wine to the pan while roasting for added depth of flavor.
* **Gravy Option:** If you prefer a gravy, you can deglaze the roasting pan with wine or broth after removing the lamb and thicken it with a cornstarch slurry.

## Variations

* **Spicy Greek Lamb:** Add a pinch of red pepper flakes to the marinade and stuffing for a spicy kick.
* **Mediterranean Lamb:** Use Mediterranean-inspired ingredients in the stuffing, such as roasted red peppers, eggplant, and zucchini.
* **Lemon-Garlic Lamb:** Increase the amount of lemon juice and garlic in the marinade and sauce for a more pronounced lemon-garlic flavor.
* **Herb-Crusted Lamb:** Before roasting, coat the outside of the lamb with a mixture of breadcrumbs, herbs, and Parmesan cheese for a crispy crust.

## Serving Suggestions

This stuffed Greek leg of lamb is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Roasted Vegetables:** Roasted potatoes, carrots, asparagus, or Brussels sprouts are classic accompaniments to lamb.
* **Mashed Potatoes:** Creamy mashed potatoes or garlic mashed potatoes are always a crowd-pleaser.
* **Rice Pilaf:** Aromatic rice pilaf with herbs and spices is a flavorful side dish.
* **Greek Salad:** A fresh Greek salad with tomatoes, cucumbers, olives, feta cheese, and a lemon vinaigrette provides a refreshing contrast to the richness of the lamb.
* **Tzatziki Sauce:** Serve with homemade or store-bought Tzatziki sauce for dipping.
* **Pita Bread:** Warm pita bread is perfect for scooping up the stuffing and sauce.
* **Green Beans Almondine:** A simple and elegant side dish of green beans with toasted almonds.

## Nutritional Information (Approximate)

* Calories: 450-600 per serving (depending on portion size and ingredients)
* Protein: 40-50g per serving
* Fat: 25-40g per serving
* Carbohydrates: 10-20g per serving

## Conclusion

This stuffed Greek leg of lamb recipe is a guaranteed crowd-pleaser. With its flavorful stuffing and tender, juicy lamb, it’s a dish that will impress your guests and leave them wanting more. While the recipe may seem intimidating at first, breaking it down into manageable steps makes it achievable for home cooks of all levels. So, gather your ingredients, follow the instructions, and embark on this delicious culinary adventure. You’ll be rewarded with a show-stopping centerpiece that is both flavorful and visually stunning. Enjoy!