Stuffed Greek Leg of Lamb

This stuffed Greek leg of lamb recipe roasts a boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

Prep Time:

15 mins

Cook Time:

1 hr 30 mins

Additional Time:

10 mins

Total Time:

1 hr 55 mins

Servings:

Jump to Nutrition Facts

Ingredients

1 (3 1/2) pound boneless leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced
salt and ground black pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Arrange lamb on a cutting board with inside facing up; drizzle olive oil evenly over lamb. Sprinkle with oregano and basil; top with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic. Season with salt and black pepper.
Roll lamb to enclose stuffing; secure with kitchen twine to keep lamb from unrolling. Wrap lamb in aluminum foil; place in a baking dish.
Roast in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C) for medium, about 90 minutes, or until your desired degree of doneness. Rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

Nutrition Facts (per serving)

389	Calories
26g	Fat
12g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 389
% Daily Value *
Total Fat 26g	33%
Saturated Fat 10g	50%
Cholesterol 105mg	35%
Sodium 602mg	26%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	10%
Total Sugars 1g
Protein 30g	59%
Vitamin C 33mg	36%
Calcium 166mg	13%
Iron 3mg	14%
Potassium 639mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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