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Greek-Style Stuffed Leg of Lamb
Greek-Style Stuffed Leg of Lamb

Greek-Style Stuffed Leg of Lamb

3 Review(s)
Cook Minutes 2 Hr 10 Min
Prep : 25 Min Cook: 1 Hr 45 Min
Serve a tender Greek-Style Stuffed Leg of Lamb at your next family get-together. Served with roasted potatoes and steamed greens, this stuffed lamb roast makes the perfect entrée for any special occasion.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
2 Tbsp. minced fresh rosemary
1 Tbsp. minced garlic
1 cup panko bread crumbs
1 jar (170 mL) marinated artichoke hearts, drained, chopped
1 cup Cracker Barrel Crumbled Feta Cheese
1/4 cup drained oil-packed sun-dried tomatoes, patted dry, chopped
1 boneless leg of lamb (3 lb./1.4 kg)
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Heat dressing in small skillet on medium-low heat. Add rosemary and garlic; cook and stir 2 to 3 min. or until fragrant. Remove 3 Tbsp. dressing mixture; reserve for later use.
Step 3
Add bread crumbs to remaining dressing mixture; mix well. Cook 3 to 5 min. or until lightly toasted, stirring frequently. Remove from heat. Add artichokes, cheese and tomatoes; mix lightly.
Step 4
Place wire rack in 13x9-inch pan sprayed with cooking spray; set aside. Place lamb, cut side up, on cutting board. If any portion of the meat is significantly thicker than other portions, use sharp knife to make horizontal cut into thick portion to partially cut meat in half to make 2 even layers. Open meat, then press with your hands to flatten.
Step 5
Spread with bread crumb mixture; roll up, starting at one short end. Tie closed in several places with kitchen string; place on wire rack. Rub with reserved dressing mixture.
Step 6
Bake 1-1/2 hours or until lamb is cooked to medium-rare (145°F) doneness. Remove lamb from oven. Tent with foil; let stand 10 to 15 min. or until done (160°F). Remove and discard string before slicing lamb to serve.
Kraft Kitchen Tips!
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Serving Suggestion
Manage portion by using a smaller plate for your meals and snacks. This will help you stick to the recommended serving sizes of your favourite recipes.
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Substitute
Prepare using Kraft Extra Virgin Olive Oil Tuscan Italian Dressing.
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Note
Cool, then refrigerate any leftovers. Use to make sandwiches the next day.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Fat 14 g
Saturated fat 6 g
30 %
Cholesterol 90 mg
Sodium 290 mg
12 %
Carbohydrate 8 g
Fibre 1 g
Sugars 1 g
Protein 25 g
Vitamin A
2 %
Vitamin C
8 %
Calcium
4 %
Iron
15 %
Servings
12 servings, 1/12 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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