You are here: Home » Recipes » Roast Leg of Lamb with Rosemary Stuffing Roast Leg of Lamb with Rosemary Stuffing Recipe by Favorite Recipes Press Yield 8 to 12 servings This lamb roast features a savory rosemary stuffing and a delicious mustard and herb sauce. PrintEmail Ingredients 1 to 1 1/4 cup fresh breadcrumbs2 tablespoons milk3 tablespoons shallots, minced2 tablespoons butter1 1/2 cups ground lamb2 -- garlic cloves, mashed1/3 teaspoon crushed or ground rosemary1/4 -- plus teaspoon salt1/2 teaspoon pepper8 to 9 pounds butterflied leg of lambMustard and Herb Sauce:3 to 4 -- garlic clove, mashed1/2 teaspoon ground rosemary1 1/2 teaspoons soy sauce1/2 cup strong Dijon prepared mustard4 to 5 tablespoons olive oil Instructions Make a paste from breadcrumbs and milk. Saute shallots in butter. Combine paste, shallots, ground lamb, garlic, rosemary, salt and pepper. Open out butterflied leg of lamb and spread mixture over, then roll and tie roast securely. Make mustard sauce by combining garlic, rosemary, soy sauce, and mustard with a wire whisk. Beat in oil by droplets to make a very thick viscous sauce. Place roast on rack in roasting pan and coat with herb and mustard sauce. Insert meat thermometer in thickest part of roast and bake at 325-350F for 2 1/2 to 4 hours or until thermometer reads 140F, for rare. Recipe reprinted with permission from The Junior League of Eugene’s A Taste of Oregon (Eugene, Oregon, 1980).