Photo: Emiliano Vittoriosi
Stuffed Boneless Leg of Lamb
9 ingredients
openrecipes
In this recipe, a boned leg of lamb is treated to a flavorful stuffing. The lamb is laid flat, spread with a layer of heady Dijon mustard, topped with a mixture of red bell pepper, garlic and shallot, and then rolled up, tied and grilled. When the leg is carved for serving, each slice reveals a colorful stripe of stuffing, making for a particularly beautiful presentation.
Estimated Nutrition (whole recipe, rough)
508
Calories
28g
Protein
35g
Fat
20g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boned leg of lamb, about 5 lb.
- 1 Tbs. extra-virgin olive oil, plus more for brushing
- 1 red bell pepper, seeded and finely chopped
- 3 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 Tbs. red wine vinegar
- 1 tsp. fresh thyme leaves
- Salt and freshly ground pepper, to taste
- 2 Tbs. Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes