Feta & spinach stuffed leg of lamb roasts into a tender centerpiece, unrolled to reveal a savory Mediterranean swirl. Salty feta, earthy spinach, and sweet sun-dried tomatoes fill every slice alongside toasted pine nuts and basil. It's an impressive holiday roast that's surprisingly straightforward to make.
A Centerpiece Worth Celebrating
There are some meals that just feel like an event, and this Feta & Spinach Stuffed Leg of Lamb is one of them. Imagine a tender, perfectly roasted leg of lamb, unrolled to reveal a vibrant, savory swirl of Mediterranean flavors. The salty feta, earthy spinach, sweet sun-dried tomatoes, and fragrant basil create a filling that perfectly complements the rich flavor of the lamb. While it looks incredibly impressive on the carving board, this recipe is surprisingly straightforward, turning any family dinner or holiday gathering into a truly memorable feast. Get ready for the ‘oohs’ and ‘aahs’!
Ingredients
• 1 (4-5 lb / 1.8-2.2 kg) grass-fed boneless leg of lamb
• 2 tbsp / 18.7g (0.66 oz) olive oil, divided
• ½ cup / 25g (0.88 oz) scallions, chopped
• 2 cloves garlic / 10g (0.35 oz), minced
• 1 packed cup / 30g (1.06 oz) fresh spinach leaves
• ¼ cup / 20g (0.71 oz) sun-dried tomatoes (packed in oil), chopped
• 2 tbsp / 6g (0.21 oz) fresh basil leaves, chopped
• 2 tbsp / 17g (0.6 oz) pine nuts
• 1 tsp / 6g (0.21 oz) lemon pepper, divided
• ¾ cup / 75g (2.65 oz) feta cheese, crumbled
• Kitchen string
Instructions
1. Directions
2. Preheat your oven to 325°F (165°C). Place a greased wire rack inside a roasting pan and set aside.
3. To prepare the stuffing, heat half the olive oil (1 tbsp / 9.3g) in a skillet or wok over medium heat. Add the scallions and garlic, sautéing for 1-2 minutes until fragrant.
4. Stir in the spinach, sun-dried tomatoes, basil, pine nuts, and half the lemon pepper (½ tsp / 3g / 0.11 oz). Cook, stirring occasionally, until the spinach has wilted, about 3 minutes.
5. Remove the skillet from the heat and stir in the crumbled feta cheese. Set the stuffing aside to cool slightly.
6. Unroll your boneless leg of lamb on a clean work surface. Spread the prepared stuffing evenly over the meat, leaving a small border around the edges.
7. Carefully roll the lamb back into a tight log to enclose the filling. Secure the roast by tying it with kitchen string every 1-2 inches.
8. Rub the outside of the rolled lamb with the remaining olive oil (1 tbsp / 9.3g) and sprinkle with the remaining lemon pepper (½ tsp / 3g / 0.11 oz).
9. Place the prepared lamb on the rack in your roasting pan. Roast for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (not the stuffing) reads 130-135°F (54-57°C) for a perfect medium-rare.
10. Transfer the roasted lamb to a cutting board and tent loosely with foil. Let it rest for at least 10 minutes before removing the string and slicing.
11. Slice into thick rounds and serve immediately.
Nutritional Information
• Nutrition (Per Serving)
• Calories: 340
• Fat: 0.54 oz / 15.3g
• Protein: 1.64 oz / 46.6g
Pro Tips
• For more even cooking, let the lamb sit at room temperature for 30-60 minutes before it goes into the oven.
• Don’t skip the resting period! This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist.
• A meat thermometer is the best tool for guaranteeing your lamb is cooked to your preferred doneness without any guesswork.
• For a richer flavor and beautiful crust, sear the tied lamb roast in a hot, oiled skillet on all sides before placing it in the oven to roast.
FAQ
Q: What is the best internal temperature for this stuffed leg of lamb
A: For a perfect medium-rare, roast the lamb until a meat thermometer inserted into the thickest part of the meat, not the stuffing, reads 130-135°F (54-57°C). A meat thermometer is the best way to guarantee your preferred doneness.
Q: Why is it important to let the lamb rest after roasting
A: Letting the lamb rest for at least 10 minutes is a crucial step that allows the juices to redistribute throughout the meat. This ensures every slice is tender, moist, and flavorful.
Q: Can I prepare this stuffed lamb ahead of time
A: Yes, you can prepare the stuffing, fill the lamb, and tie it a day in advance. Cover and refrigerate it. For more even cooking, let the prepared lamb sit at room temperature for 30-60 minutes before placing it in the oven.
Q: How do I get a better crust on my roasted lamb
A: For a richer flavor and a beautiful crust, you can sear the tied lamb roast in a hot, oiled skillet on all sides before you place it in the roasting pan and into the oven.
Pro Tips
- Let the lamb sit at room temperature for 30-60 minutes before it goes into the oven so it cooks evenly from edge to center.
- Roll the butterflied leg back into a tight log around the filling and tie it with kitchen string every 1-2 inches — even tying is what keeps the swirl neat and the cooking uniform.
- For a richer flavor and a beautiful crust, sear the tied roast in a hot, oiled skillet on all sides before moving it to the roasting pan.
- Roast at 325°F / 165°C for about 2 hours, checking the thickest part of the meat (never the stuffing) for 130-135°F / 54-57°C for medium-rare.
- Rest the roast at least 10 minutes under foil before cutting the string and slicing — the juices need time to redistribute for moist slices.
Frequently Asked Questions
What temperature should stuffed leg of lamb be cooked to?
Measure the thickest part of the meat, not the filling: 130-135°F / 54-57°C gives you medium-rare after about 2 hours at 325°F / 165°C, plus the 10-minute rest.
Is this stuffed lamb recipe keto-friendly?
Yes — each of the eight servings has about 4.2g of carbohydrates with 46.6g of protein and 15.3g of fat. The filling is feta, spinach, and sun-dried tomatoes with no breadcrumbs.
Why tie the roast with kitchen string?
Tying every 1-2 inches holds the filling inside as the meat roasts and keeps the log an even thickness, so the whole roast reaches the same doneness at the same time.
Can I prepare the filling ahead of time?
Yes — cook the spinach, sun-dried tomato, and feta filling a day ahead and refrigerate it, then stuff, tie, and roast the lamb the day you serve it.
Recipe card below.
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Feta & Spinach Stuffed Leg of Lamb
Ingredients
Method
- Directions
- Preheat your oven to 325°F (165°C).
- Place a greased wire rack inside a roasting pan and set aside.
- To prepare the stuffing, heat half the olive oil (1 tbsp / 9. 3g) in a skillet or wok over medium heat.
- Add the scallions and garlic, sautéing for 1-2 minutes until fragrant.
- Stir in the spinach, sun-dried tomatoes, basil, pine nuts, and half the lemon pepper (½ tsp / 3g / 0.11 oz).
- Cook, stirring occasionally, until the spinach has wilted, about 3 minutes.
- Remove the skillet from the heat and stir in the crumbled feta cheese.
- Set the stuffing aside to cool slightly.
- Unroll your boneless leg of lamb on a clean work surface.
- Spread the prepared stuffing evenly over the meat, leaving a small border around the edges.
- Carefully roll the lamb back into a tight log to enclose the filling. Secure the roast by tying it with kitchen string every 1-2 inches.
- Rub the outside of the rolled lamb with the remaining olive oil (1 tbsp / 9. 3g) and sprinkle with the remaining lemon pepper (½ tsp / 3g / 0.11 oz).
- Place the prepared lamb on the rack in your roasting pan.
- Roast for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (not the stuffing) reads 130-135°F (54-57°C) for a perfect medium-rare.
- Transfer the roasted lamb to a cutting board and tent loosely with foil.
- Let it rest for at least 10 minutes before removing the string and slicing.
- Slice into thick rounds and serve immediately.
- Don't skip the resting period! This crucial step allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist.
