One of my best friends from college would invite me over for family holidays at her house and a Boneless Leg of Lamb was ALWAYS on the menu. It’s such a beautiful and versatile recipe that can be served whole for more traditional meals, or sliced and served for sandwiches if you’re going more casual. I bribed her mom to give me the recipe and here’s my spin on that beautiful Roasted Garlic and Herb Stuffed Bone-less Lamb Leg Sandwich with Tzatziki!!
Ingredients
- 1 6-pound boneless leg of lamb
- 3 tablespoons Dalkin&Co's Gaby's Everyday Seasoning
- 3 tablespoons minced garlic
- ½ cup assorted chopped fresh herbs such as parsley, oregano, basil, thyme, chives, mint
- 2 tablespoons olive oil
- Arugula for serving
- Pickled red onions for serving
- Brioche Buns or any other favorite bun
Tzatziki
- 1½ cups plain Greek yogurt
- 1 Persian cucumber small dice
- 1 lemon juiced plus more if needed
- 3 cloves garlic finely minced
- 2 tablespoons chopped fresh dill
- Kosher salt and freshly cracked pepper to taste
Instructions
- Butterfly leg for stuffing.
- Preheat the oven to 375 degrees F. Lay lamb flat on the counter. Using a sharp knife, make several slits, about 2 inches long by ¼ inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper and Dalkin&Co's Gaby's Everyday Seasoning. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Generously season outside with salt and pepper.
- Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in a roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F. Let sit at room temperature about 10 minutes before slicing super thin.. Remove strings and slice meat thinly across the roll.
- Serve with Tzatziki and arugula on a bun.
Notes
Lamb is already super tender so no need to overdo it!
- Rare: 125°F
- Medium-Rare: 130°F to 135°F
- Medium: 135°F to 140°F
- Well-Done: 155°F to 165°F