Rolled Leg of Lamb with Walnut and Arugula Stuffing
Rolled Leg of Lamb with Walnut and Arugula Stuffing
Savor this quick and easy recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 40 minutes
  • Cooking Time 1 hour 20 minutes
  • Yield 6 servings
  • 1½ cups coarse breadcrumbs 
  • ¾ cup Walnuts  
  • 8 to 10 white Mushrooms, stems removed, halved  
  • 2 cloves Garlic, roughly chopped  
  • 1 shallot, roughly chopped  
  • 1 handful Arugula  
  • 2 tablespoons plus 3 tablespoons Olive Oil, plus more as needed  
  • Salt and Pepper  
  • One 4-pound leg of Lamb, boned, butterflied and trimmed of sinew and excess fat 
  • 3 tablespoons finely chopped fresh Rosemary 
  • 2 cups dry White Wine
  1. Preheat the oven to 400 degrees F
  2. Combine the breadcrumbs, walnuts, mushrooms, garlic, shallot and arugula in a food processor and process briefly until evenly combined. Add the 2 tablespoons Olive oil, 1 teaspoon salt and 1/2 teaspoon pepper; pulse a few times. The mixture should be slightly moist and hold together in a ball when squeezed. If it doesn't hold together, add another tablespoon of oil and pulse again. Transfer to a bowl
  3. Lay the lamb flat, boned-side up, on a large work surface. Spread evenly with the stuffing and then roll up tightly. Tie with kitchen twine at 1-inch intervals to hold together securely. Place in a roasting pan
  4. In a small bowl, combine the rosemary and remaining 3 tablespoons Olive oil; spread over the surface of the rolled lamb. Sprinkle generously with salt and pepper. Pour 1/2 cup of the wine over the leg
  5. Roast, pouring another 1/2 cup of the wine over the lamb every 20 minutes, until browned and an instant thermometer registers 140 to 145 degrees F in the thickest part of the lamb, about 1 hour 20 minutes. Cover with foil and let rest for 15 minutes before carving
  6. To serve, remove the string and slice 1-inch thick. Top with a drizzle of the jus from the roasting pan

Special equipment: kitchen twine

Cook’s Note: I like to serve this with mashed potatoes and a colorful vegetable like broccoli or carrots

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