Garlic and Fine Herbs Stuffed Boneless Leg of Lamb
Print Category Leg of Lamb Thematic No thematic Source Métro Evaluation
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Ingredients
- 2.2 lb. (1 kg) boneless leg of lamb
- Salt and ground black pepper to taste
- 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
Garlic and Fine Herbs Stuffing
- 2 heads of garlic
- 1½ 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
- ½ tsp. (2 mL) ground black pepper
Garlic and Fine Herbs 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.
Cook commentary
4 Servings
Suggestion
To check when lamb is cooked, use a meat thermometer. Lamb tastes best when the internal temperature registers 155ºF (68ºC) for medium-rare, or 160ºF (70ºC) for medium.
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