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Stuffed Leg of Lamb

6 pound boned leg of lamb
salt and freshly ground pepper to taste
3/4 cup fresh bread crumbs
1/4 cup olive oil
3 tablespoons minced garlic
1/2 cup freshly grated pecorino romano
3 tablespoons minced fresh parsley leaves

Preheat oven to 375 degrees. Pat dry the lamb and season with salt and pepper. In a skillet set over moderate heat, cook the bread crumbs in oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley and salt and pepper. Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose and tie with string. Arrange the lamb on a rack in a baking pan, add about 1 inch of water to pan and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving. Yield: 10 to 12 servings. Recipe courtesy Italian American Cookbook and Food Network.