Herb Cheese Boneless Leg of Lamb

Elevate your dinner table with this show-stopping Herb Cheese Boneless Leg of Lamb, a dish that combines tender, juicy lamb with a creamy, herbaceous filling. Perfectly seasoned and stuffed with a luxurious mixture of tangy goat cheese, smooth cream cheese, fresh rosemary, thyme, parsley, and a hint of lemon zest, this rolled and roasted masterpiece is bursting with vibrant flavors. The golden-brown crust, achieved with a simple rub of olive oil, salt, and pepper, locks in the savory juices while delivering impeccable oven-roasted perfection. Ideal for holidays, dinner parties, or an elegant family meal, this recipe strikes the perfect balance between gourmet and approachable. Serve it sliced alongside roasted vegetables or a crisp salad for an unforgettable dining experience. With simple preparation techniques and restaurant-quality results, this Herb Cheese Boneless Leg of Lamb is sure to impress!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 1 5-pound piece boneless leg of lamb
• 4 large garlic cloves
• 2 tablespoons, chopped fresh rosemary
• 2 tablespoons, chopped fresh thyme
• 3 tablespoons, chopped fresh parsley
• 4 ounces, softened goat cheese
• 4 ounces, softened cream cheese
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 roll (for tying the lamb) butcher's twine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lay the boneless leg of lamb flat on a clean surface, fat side down. If it is uneven, use a meat mallet to gently pound it into an even thickness.

Step 3

In a small bowl, mix the goat cheese, cream cheese, garlic (minced), rosemary, thyme, parsley, and lemon zest until well combined. Season with 1/2 teaspoon salt and a pinch of black pepper.

Step 4

Spread the herb cheese mixture evenly over the interior of the lamb, avoiding the edges to prevent over-spilling during rolling.

Step 5

Roll the lamb tightly into a cylinder, starting at one of the shorter ends, and secure it in several places with butcher's twine to maintain its shape.

Step 6

Rub the exterior of the lamb with olive oil, then season all sides with the remaining salt and black pepper.

Step 7

Place the lamb on a roasting pan with a rack, fat side up, and transfer it to the preheated oven.

Step 8

Roast the lamb for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reaches 130°F (54°C) for medium-rare, or longer if desired.

Step 9

Remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 15-20 minutes.

Step 10

Cut the twine and slice the lamb into 1/2-inch-thick slices. Serve warm with your favorite sides, such as roasted vegetables or a fresh salad.

Nutrition Facts

Serving size	866.1 grams (866.1g)

Amount per serving	% Daily Value*
Calories	2055

Total Fat 158.40g	203%
Saturated Fat 75.20g	376%
Polyunsaturated Fat 4.30g
Cholesterol 567mg	189%
Sodium 5934mg	258%
Total Carbohydrate 18.80g	7%
Dietary Fiber 2.70g	10%
Total Sugars 4.90g
Protein 135.70g	271%

Vitamin D 0IU	0%
Calcium 428mg	33%
Iron 14mg	78%
Potassium 1945mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 26.6%

Carbs: 3.7%