Name: Stuffed Greek Leg of Lamb
Prep time: 15 min
Cook time: 90 min
Total time: 115 min
Yield: 1
Cuisine: greek inspired
Ingredients: 1 (3 1/2) pound leg of lamb, butterflied; olive oil, or as needed; 2 tablespoons chopped fresh oregano; 2 tablespoons chopped fresh basil; 1 (12 ounce) jar marinated artichoke hearts, drained and chopped; 1 (8 ounce) package crumbled feta cheese; 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped; 3 cloves garlic, minced; salt and ground black pepper to taste

Stuffed Greek Leg of Lamb

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Prep Time:
15 minutes

Cook Time:
90 minutes

Total Time:
115 minutes

Impressive holiday centerpiece: Roasted leg of lamb stuffed with artichokes, feta, and sun-dried tomatoes.

Ingredients:

1 (3 1/2) pound leg of lamb, butterflied
olive oil, or as needed
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package crumbled feta cheese
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
3 cloves garlic, minced

Instructions:

Preheat your oven to 350 degrees F (175 degrees C).
Place the leg of lamb on a cutting board with the inside facing you. Drizzle olive oil evenly over the lamb, then sprinkle with oregano and basil. Top with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic. Season generously with salt and pepper.
Encase the lamb in the flavorful stuffing, secure it with kitchen twine to maintain shape, then wrap snugly in foil before transferring to a baking dish.
Roast in a preheated oven until reaching your preferred doneness, or an internal temperature of 150°F (70°C) for medium, approximately 90 minutes. Let it rest in a cozy spot for 10 minutes before slicing. Keep the pan juices for serving.

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