Roast Leg of Lamb with Rosemary Stuffing

  • Yield: 8 to 12 servings


1 to 1 1/4cup fresh breadcrumbs
2tablespoons milk
3tablespoons shallots, minced
2tablespoons butter
1 1/2cups ground lamb
2-- garlic cloves, mashed
1/3teaspoon crushed or ground rosemary
1/4-- plus teaspoon salt
1/2teaspoon pepper
8 to 9pounds butterflied leg of lamb
Mustard and Herb Sauce:
3 to 4-- garlic clove, mashed
1/2teaspoon ground rosemary
1 1/2teaspoons soy sauce
1/2cup strong Dijon prepared mustard
4 to 5tablespoons olive oil


  1. 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).