Description

This Garlic & Pistachio Stuffed Leg of Lamb recipe offers a flavorful and aromatic main dish perfect for special occasions or a luxurious family dinner. The leg of lamb is butterflied, stuffed with a savory mixture of garlic, fresh herbs, roasted pistachios, dried apricots, fresh mint, and lemon zest, then rolled, trussed, and roasted to juicy, medium doneness. The combination of sweet apricots and nutty pistachios complements the rich lamb beautifully, while the herbaceous garlic and rosemary spread adds a fragrant crust.

Ingredients

Leg of Lamb

5 lbs boneless leg of lamb (works with 4 to 8 pounds)

Garlic and Herb Spread

1/3 cup fresh rosemary (stripped from stems)
1/4 cup fresh thyme (stripped from stems)
15 medium garlic cloves
3 tbsp Dijon mustard
1/3 cup olive oil (or avocado oil)
2 tbsp coarse sea salt (Maldon salt recommended)
Ground black pepper to taste

Stuffing

1 cup shelled, roasted pistachios
20 dried apricots
1 medium bundle of fresh mint (about 30 grams)
2 tbsp pure maple syrup
Zest from 1 large lemon
2 tbsp olive oil (for rubbing)

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Instructions

Preheat Oven and Prepare Lamb: Preheat the oven to 375°F and let the leg of lamb come to room temperature while you prepare the filling.
Make the Garlic and Herb Spread: In a food processor, combine rosemary, thyme, garlic, Dijon mustard, olive oil, sea salt, and black pepper. Pulse until finely minced and a thick paste forms. Remove half into a bowl for seasoning later.
Prepare the Filling: To the remaining paste in the processor, add mint, pistachios, dried apricots, and maple syrup. Pulse until a thick, chunky paste forms, then add lemon zest and pulse once more to combine.
Butterfly the Leg of Lamb: Pat the lamb dry and place fat side down. Using a sharp knife, slice lengthwise into a ½-inch thick sheet, working in sections for even thickness. Optionally, flatten further with a meat mallet.
Stuff and Roll the Lamb: Spread the pistachio and apricot filling evenly over the flattened lamb. Starting at the end opposite the fat side, roll the lamb and filling into a tight log with fat side on top. Score the fat with a knife to help seasoning penetrate.
Truss the Lamb: Cut 10-12 kitchen twine segments (about 18 inches each). Tie the lamb at intervals approximately ¾-inch apart tightly to maintain shape. Trim excess twine.
Season the Rolled Lamb: Place the trussed lamb in a lined roasting pan. Drizzle with olive or avocado oil and rub over the surface. Spread the reserved garlic and herb paste evenly over the top.
Roast the Lamb: Roast at 375°F until the internal temperature reaches 135°F to 140°F for medium doneness. Tent with foil after 45 minutes to prevent over-browning. Cooking time varies: about 1 hour for 4 lbs, 1 hour 20 minutes for 5 lbs, and up to 2 hours for 8 lbs.
Rest and Serve: Remove lamb from oven and let rest, tented with foil, for 45 minutes before slicing. Remove kitchen twine before slicing into portions. Serve with sides like garlic & herb baked potatoes and a fresh blackberry apple salad.

Notes

Letting the lamb rest after roasting ensures juices redistribute for a tender and juicy experience.
Using a meat thermometer is highly recommended for perfect doneness.
If the lamb is uneven in thickness, slice and pound sections separately for even cooking.
Feel free to substitute avocado oil for olive oil if preferred for rubbing and in the spread.
If preparing ahead, the stuffed and rolled lamb can be refrigerated overnight before roasting; allow it to come to room temperature before cooking.

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Category: Main Dish
Method: Roasting
Cuisine: Mediterranean