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The Cook Book

Butterflied Leg of Lamb Stuffed with Leeks

An impressive main course for your next dinner party or holiday meal!

Total time
2 hrs

Recipe by:

Emily is the author of the food and parenting blog West of the Loop, named a Top Mommy Blog by Time Out Chicago Kids. She is also a regular contributor to Chicago Parent magazine.

INGREDIENTS - 8 servings
  • 3 Whole Leek Cleaned, trimmed and sliced
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Whole Leg of Lamb boneless and butterflied
  • 14 Cup Bread Crumbs
  • 1 Tablespoon Feta butter
  • 4 Whole Potatoes quartered
  • Melt butter and olive oil over low heat. Add sliced leeks and toss to coat. Saute over low heat until caramelized, about 40 minutes. Remove.
  • Preheat oven to 450.
  • Spread leg of lamb on cutting board. Slather feta butter on inside. Top with sauteed leeks and bread crumbs. Roll up like a jelly roll and tie together with kitchen twine.
  • Place quartered potatoes in bottom of roasting pan. Place rolled and tied lamb on top of potatoes.
  • Roast in oven until internal temperature reaches 130 degrees for medium rare. Let lamb rest 15 minutes.
  • Untie and slice into 1/2 inch slices. Serve on platter with potatoes.

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