Herb-Stuffed Leg of Lamb

Name: Herb-Stuffed Leg of Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 Tbsp finely chopped fresh chives; 355 milliliters coarsely chopped fresh flat-leaf parsley; 3 garlic cloves; 1 Tbsp kosher salt; 1 kilograms boneless leg of lamb; 2 Tbsps olive oil

Herb-Stuffed Leg of Lamb is a gluten free, dairy free, and primal main course. This recipe serves 10. One portion of this dish contains roughly 15g of protein, 6g of fat, and a total of 121 calories. From preparation to the plate, this recipe takes approximately 45 minutes. If you have kosher salt, chives, leg of lamb, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Finely chop parsley and garlic together and transfer to a small bowl, then stir in chives.

Ingredients you will need

Parsley

Chives

Garlic

Equipment you will use

Bowl

Open lamb like a book, fat side down, on a work surface and sprinkle with 3/4 teaspoon kosher salt and 1/2 teaspoon pepper.

Ingredients you will need

Kosher Salt

Pepper

Lamb

Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a small roasting pan. Rub lamb with oil and sprinkle with remaining tablespoon salt and remaining 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Spread

Lamb

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes.

Ingredients you will need

Lamb

Equipment you will use

Kitchen Thermometer