Stuffed Butterflied Leg of Lamb
- Total Time
This lovely looking and delicious lamb dish is perfect for parties, since it is just as good hot, warm, or at room temperature.
olive oil1 tsp
garlic clove(s)3 clove(s), medium, minced
rosemary1 Tbsp, fresh, chopped
table salt1 ½ tsp
black pepper¾ tsp
uncooked lean and trimmed lamb leg(s)2 ½ pound(s), butterflied
uncooked whole wheat couscous1 cup(s)
fresh parsley½ cup(s), fresh, finely chopped
sweet red pepper(s)½ cup(s), finely chopped
- Stir together the oil, garlic, rosemary, 1 1/4 teaspoons of the salt, and 1/2 teaspoon of the pepper in a cup; rub all over the lamb. Place the lamb on a plate; cover and refrigerate at least 2 hours or up to 8 hours.
- 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 teaspoon each salt and black pepper. Let cool.
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.