This incredibly delicious recipe for tender roast leg of lamb has a flavourful smoked paprika and garlic rub on the outside and a fragrant summer savory and onion stuffing inside. What an amazing idea for Easter dinner.
I have to admit that when I was asked by McCormick brand to create a new roast lamb recipe for this Easter post, I was very pleased indeed. I absolutely love roast lamb and I’ve been successful in getting the rest of the family on board to enjoy one of my favourite meals more often and in several different ways.
When I immediately thought about stuffing this boneless lamb leg, my mind went in two herb and spice flavour directions. Smoked Paprika is a much loved spice here on Rock Recipes as a quick search of our recipes will reveal. I absolutely love the subtle smoky flavour that works so well with chicken, beef or pork, so I thought, “Why not lamb?”. When I discovered that the McCormick Gourmet line included summer savory leaves, I knew I had to use it.
Summer Savory is a much underused dried herb that is very popular here in Newfoundland in our traditional stuffing for poultry. It is a mild, fragrant herb with a beautiful subtle flavour that goes well with chicken, pork and even fish. I’ve even used a little of it in a version of Hollandaise sauce for my Eggs Benedict which everyone absolutely loves.
As happens lots of times when I come up with two choices for a new recipe, I decide not to decide and use both. In this terrific recipe the summer savory gets used in a slightly modified version of our traditional Newfoundland savory and onion “dressing” (stuffing) and the smoked paprika goes into a simple dry rub for the outside of the lamb to infuse flavour as it open roasts. The result was wonderfully delicious and would make an outstanding addition to your Easter dinner table where so many folks traditionally serve lamb.
Like this Stuffed Roast Lamb recipe?
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- 4 lb boneless leg of lamb
- 1 small red onion finely diced
- 3 cloves garlic finely minced
- 1/4 cup butter
- 4 cups coarse bread crumbs
- 2 tbsp McCormick Summer Savory Leaves
- 1/2 tsp black pepper
- pinch salt
- 1 egg beaten
- 1/4 cup vegetable stock or water
- 2 tbsp McCormick Gourmet Smoked Paprika
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
- 3 cloves finely minced garlic
- 1 tbsp Worcestershire Sauce
- 1 tbsp olive oil
Saute the onions and garlic in the butter over medium heat for just a few minutes until the onions have softened but not browned.
Toss together the breadcrumbs with the summer savory leaves, salt and pepper. Next add the sauteed onions and garlic along with the butter from the pan.
Beat together the egg and vegetable stock and pour over the breadcrumb mixture. Mix the stuffing together with a wooden spoon until well combined.
Lay the boneless leg of lamb on a cutting board opening it up so that it is as flat as possible on the board. At this point cut horizontally into the thickest parts of the roast but not all the way through, so that you can fold the cut sections back and even out the thickness of the meat. Alternatively you can use a meat mallet to pound the roast to about a 1 to 1 1/2 inch thickness.
Press the stuffing together in handfuls and place it evenly along the center line of the flattened roast.
Bring the sides of the roast up over the stuffing and tie with several lengths of butcher string to close. Use a couple of lengths of butcher string to tie the two ends closed as well, so that they cross the other strings at a 90 degree angle. This helps keep the stuffing inside and ensures more even cooking.
Mix all of the ingredients in the Smoked Paprika Rub together and spread the paste all over the roast. Use your fingers to rub it in evenly over all surfaces of the tied and stuffed lamb leg.
Let the rub marinate into the meat for an hour or so before roasting.
Preheat oven to 400 degrees F.
Place the prepared roast in a shallow roasting pan or on a parchment lined baking sheet roast for 20 minutes.
Reduce the heat to 325 degrees F and continue to roast for about 1 hour and 30 minutes or until a meat thermometer inserted into the center of the stuffing reaches 160 degrees F. This temperature should cook the lamb to medium well.
Once cooked, remove the roast from the oven and loosely tent it with aluminum foil. Allow the roast to rest for 20 minutes before carving.
Rock Recipes is happy to have this post sponsored by McCormick Gourmet brand, which provided both product and compensation for the development of this recipe.
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