Go Back
Stuffed Roast Lamb for Easter

Herb Stuffed Lamb Recipe from Shirley Plant

Print Recipe Pin Recipe

Ingredients
  

  • 3 lbs butterflied boneless leg of lamb
  • 2 leeks finely chopped
  • 2 cups Spinach washed and chopped
  • 1/8 cup fresh mint chopped
  • 1/8 cup fresh rosemary chopped
  • 1/8 cup Fresh Thyme chopped
  • 1/8 cup fresh chives chopped
  • 1 cup gluten-free bread crumbs
  • 1 tbsp Olive Oil
  • sea salt and pepper to taste

Instructions
 

  • Mix all ingredients except the lamb in a food processor
  • I get my butcher to butterfly the leg of lamb for me so I can stuff it easily
  • Stuff leg with stuffing and tie shut with butchers twine or cotton string
  • Cook at 350F for as long as needed for the size of your roast ( approx 20-25 minutes to the pound)