Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.

  • Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.

  • Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.

Nutrition Facts

389 calories; protein 29.6g 59% DV; carbohydrates 11.5g 4% DV; fat 25.7g 40% DV; cholesterol 105.2mg 35% DV; sodium 602.3mg 24% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
08/15/2014
Wonderful change of pace from the normal rosemary seasoned lamb dishes. Lots of juices retained by cooking it wrapped in foil. Great flavor. Only thing that is a challenge is getting it rolled up depending on the shape of it this can be difficult but don't sweat it just make it work whatever way you have to it will still cook just fine. Make sure you wrap it well with foil it is a large chunk of meat and you are going to need more than one sheet. I ended up using 4 1 under it and 3 wrapped around it. Enjoy. Thank you poker playing chef! Read More
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2014
Wonderful change of pace from the normal rosemary seasoned lamb dishes. Lots of juices retained by cooking it wrapped in foil. Great flavor. Only thing that is a challenge is getting it rolled up depending on the shape of it this can be difficult but don't sweat it just make it work whatever way you have to it will still cook just fine. Make sure you wrap it well with foil it is a large chunk of meat and you are going to need more than one sheet. I ended up using 4 1 under it and 3 wrapped around it. Enjoy. Thank you poker playing chef! Read More
(4)
Rating: 5 stars
02/14/2015
I made this for my wife's birthday as lamb is her favorite and artichoke hearts are her second favorite. We had several people over and everyone agreed it was 5 stars. It did take a little longer than advertised to cook however. Read More
(2)
Rating: 5 stars
12/06/2012
This is my recipe and I hope that you like it. Try as I may I cannot get any pictures of it to load. There is a series of pictures on my home page pertaining to this recipe. If any of you make and enjoy the recipe I would sure appreciate if you could upload a picture of it. It's one of my favorites. Read More
(2)
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Rating: 5 stars
01/21/2020
I made this with lamb chops. I seared the lamb in my cast iron skillet then added the stuffing on top covered with foil and baked in oven at 375 for 10 mins. It was delicious! Read More
Rating: 4 stars
10/07/2015
At a loss....I followed the recipe to the letter but the amount of time this had to cook was way off for me. My husband and son love lamb and all the spices sounded delicious so I thought it would be perfect. They said the meat didn't have much flavor unless you ate every bite with the filling. Read More
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