Recipe by poker playing chef
"Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (3 1/2) pound
leg of lamb, butterflied
olive oil, or as needed
chopped fresh oregano
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
salt and ground black pepper to taste
This is my recipe and I hope that you like it. Try as I may, I cannot get any pictures of it to load. There is a series of pictures on my home page pertaining to this recipe. If any of you make and enjoy the recipe I would sure appreciate if you could upload a picture of it. It's one of my favorites.
Wonderful change of pace from the normal rosemary seasoned lamb dishes. Lots of juices retained by cooking it wrapped in foil. Great flavor. Only thing that is a challenge is getting it rolled up, depending on the shape of it this can be difficult, but don't sweat it, just make it work whatever way you have to, it will still cook just fine. Make sure you wrap it well with foil, it is a large chunk of meat and you are going to need more than one sheet. I ended up using 4, 1 under it and 3 wrapped around it. Enjoy. Thank you poker playing chef!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Greek Leg of Lamb
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 232
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
An impressive roasted leg of lamb served with a rich balsamic-fig sauce.
See how to season and roast a juicy, tender leg of lamb.
See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.