Leg of Lamb Stuffed with Herbs


Created for the Le Creuset Cast Iron Roaster


  • Place oven rack in middle position and preheat oven to 375°F.
  • Finely chop herbs and garlic together. Transfer to a small bowl, then stir in lemon zest and breadcrumbs. Add butter and stir to make a paste.
  • Open lamb like a book, skin side down.  On a work surface, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1-inch intervals. Pat lamb dry and transfer to a roasting pan. Rub lamb with oil and sprinkle with salt and pepper.
  • Roast lamb until thermometer inserted diagonally 2 inches into lamb averages 135 to 140°F for medium-rare (test in several places, as different parts of leg cook at different speeds), 40 to 50 minutes. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string and serve lamb warm or at room temperature.


  • 2 cups flat-leaf parsley
  • 2 cups oregano
  • 2 Tbsp chives
  • 1 bunch thyme
  • 2 large handfuls garlic
  • 2 Tbsp lemon zest
  • 1 cup fresh breadcrumbs
  • ¼ cup butter, room temperature
  • 1- 6lb. boneless leg of lamb, with shank
  • 4 Tbsp olive oil
  • salt
  • Freshly ground pepper 

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Serves: 10
Created for: Cast Iron Roaster
Main Ingredient: Leg of Lamb