Stuffed Greek Leg of Lamb

This stuffed Greek leg of lamb recipe roasts a boneless leg, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes—perfect for a holiday table.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 389 Calories

Ingredients

• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 1 (8 ounce) package crumbled feta cheese
• 2 tablespoons chopped fresh oregano
• 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
• olive oil, or as needed
• 1 (3 1/2) pound leg of lamb, butterflied

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Arrange lamb on a cutting board with inside facing up; drizzle olive oil evenly over lamb. Sprinkle with oregano and basil; top with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic. Season with salt and black pepper.

Step 3

Roll lamb to enclose stuffing; secure with kitchen twine to keep lamb from unrolling. Wrap lamb in aluminum foil; place in a baking dish.

Step 4

Roast in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C) for medium, about 90 minutes, or until your desired degree of doneness. Rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.