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Stuffed butterflied leg of lamb

5
Points®
Total Time
1 hr 7 min
Prep
7 min
Cook
1 hr
Serves
8
Difficulty
Moderate
This lovely looking and delicious lamb dish is perfect for dinner or parties, since it is just as good hot, warm, or at room temperature. The stuffed technique looks fancy while ensuring that the couscous will be flavorful.

Ingredients

Olive oil

1 tsp

Garlic

3 clove(s), minced

Rosemary

1 Tbsp, fresh, chopped

Table salt

1½ tsp

Black pepper

¾ tsp

Uncooked lean and trimmed lamb leg

2½ pound(s), butterflied

Uncooked whole wheat couscous

1 cup(s)

Fresh parsley

½ cup(s), fresh, finely chopped

Red bell pepper

½ cup(s), finely chopped

Instructions

  1. In a small bowl, stir together the oil, garlic, rosemary, 1 1⁄4 tsp of salt, and 1⁄2 tsp of the pepper; rub all over the lamb. Place the lamb on a plate; cover and refrigerate at least 2 hours or up to 8 hours.
  2. Meanwhile, prepare the couscous according to the package directions, omitting the fat and salt if desired. Stir in the parsley, bell pepper, and the remaining 1⁄4 tsp each salt and black pepper. Let cool.
  3. Preheat the oven to 400°F.
  4. Place the lamb, boned side up, on a work surface. Spread the couscous mixture evenly over the lamb. Starting from a long side, roll up the lamb to enclose the filling. Tie the lamb securely at 2-inch intervals with kitchen string.
  5. Place a rack in a roasting pan and spray the rack with nonstick spray. Place the lamb on the rack and roast until an instant-read thermometer inserted into the thickest part of the lamb registers 145°F for medium-rare, about 1 hour.
  6. Transfer the lamb to a cutting board and let stand 10 minutes. Remove the string and cut the lamb into 16 slices. Yields 2 slices stuffed lamb per serving.

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