Basil-stuffed lamb roast recipe
Basil-Stuffed Lamb Roast Recipe
If you’re looking for an impressive and flavorful meal to serve for a special occasion or Sunday dinner, look no further than a basil-stuffed lamb roast. This recipe takes a boneless leg of lamb and fills it with a delicious mixture of fresh basil, garlic, and lemon zest, resulting in a succulent and aromatic main dish that will satisfy any meat lover.
- 1 boneless leg of lamb, about 4-5 pounds
- 1 cup fresh basil leaves, tightly packed
- 4 cloves garlic, chopped
- 2 teaspoons lemon zest
- 1/3 cup olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
1. Prepare the lamb:
Preheat your oven to 350°F (175°C). Trim any excess fat from the lamb and set it aside.
2. Make the stuffing:
In a food processor or blender, combine the basil, garlic, lemon zest, olive oil, Dijon mustard, salt, and pepper. Pulse until well combined and smooth.
3. Stuff the lamb:
Lay the lamb flat on a cutting board, with the inside facing up. Spread the stuffing mixture evenly over the lamb, leaving about an inch around the edges. Fold the lamb over so that the stuffing is in the middle and tie it with kitchen twine to keep it in place.
4. Season the lamb:
Rub the outside of the lamb with a little olive oil and sprinkle with salt and pepper.
5. Roast the lamb:
Place the lamb in a roasting pan and roast in the oven for 1 1/2-2 hours, or until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
6. Rest the lamb:
Remove the lamb from the oven and let it rest for 15 minutes before slicing and serving. This will allow the juices to redistribute and keep the meat tender and juicy.
Serve the basil-stuffed lamb roast with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad. Enjoy this elegant and flavorful dish with your loved ones for a truly special dining experience.
- For best results, use a meat thermometer to check the internal temperature of the lamb while roasting, as oven temperatures and cooking times may vary.
- If you don’t have kitchen twine, you can use toothpicks to keep the lamb closed while roasting.
- Leftover lamb can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.