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Stuffed Leg of Lamb

Description: Stuffed leg of lamb. Note that any time you see "Salt (to taste)" it means you may need to add salt if the cajun seasoning you use does not already have salt in it. I prefer to keep salt and other seasoning separate so that I can control the heat and saltiness separately.
Yield: Serves 8-10

Breadcrumb Mixture

Qty Unit Ingredient
3 strips Bacon (chopped)
1/2 c. Onion (chopped)
5 Tbsp. Olive Oil
3 cloves Garlic (minced)
2 c. Bread Crumbs
Kosher Salt
Black Pepper
Cayenne Powder
2 tsp. Dried Oregano
handful Italian Parsley (chopped)


  1. Cook onions and bacon in one Tbsp. of olive oil until the bacon begins to crisp
  2. Add garlic and cook for 30 seconds
  3. Add remaining olive oil, breadcrumbs, salt, pepper, and cayenne and cook until it begins to brown (about 3 minutes)
  4. Add parsley and oregano and mix well
  5. Remove from heat and allow to cool


Qty Unit Ingredient
Breadcrumb Mixture (see above)
2 Artichoke Hearts (cooked, chopped)
1/2 c. Parmesan Cheese
1/2 tsp. Lemon Zest
1/2 lemon Lemon Juice
1 tsp. Cajun Seasoning
Salt (to taste)


  1. Combine all ingredients and mix well


Qty Unit Ingredient
4 1/2 lb Boneless Leg of Lamb
Stuffing (see above)
Olive Oil
1 Tbsp. Cajun Seasoning
Salt (to taste)


  1. Butterfly the lamb and lay it flat on your work surface
  2. Spread the stuffing over the lamb
  3. Roll up the lamb with the stuffing inside
  4. Secure the rolled up lamb with kitchen twine
  5. Rub with olive oil and sprinkle with cajun seasoning and salt
  6. Bake at 400 until a thermometer reads 145 (about and hour to an hour and a half)
  7. Let rest for 10 to 15 minutes before slicing

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Copyright 2005-2009, Kevin Worcester