Stuffed Butterflied Leg of Lamb

5
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 parties, since it is just as good hot, warm, or at room temperature.

Ingredients

olive oil

1 tsp

garlic clove(s)

3 medium clove(s), minced

rosemary

1 Tbsp, fresh, chopped

table salt

1½ tsp

black pepper

¾ tsp

uncooked lean and trimmed lamb leg(s)

2½ pound(s), butterflied

uncooked whole wheat couscous

1 cup(s)

fresh parsley

½ cup(s), fresh, finely chopped

sweet red pepper(s)

½ cup(s), finely chopped

Instructions

  1. 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.
  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 teaspoon 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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