Imagine a culinary masterpiece that transforms an ordinary leg of lamb into a stunning, flavor-packed showstopper that will have your guests talking for weeks. This Mediterranean-inspired Chard and White Bean Stuffed Leg of Lamb isn't just a meal—it's an edible work of art that combines rustic elegance with bold, sophisticated flavors. Tender, juicy lamb wrapped around a vibrant filling of Swiss chard, creamy white beans, and tangy feta cheese creates a dish that's both impressive and surprisingly approachable for home cooks looking to elevate their dinner game.
Prep Time: 25 mins
Cook Time: 1 hrs 45 mins
Total Time: 2 hrs 10 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb (4-5 lbs)
- 2 cups Swiss chard, chopped
- 1 can (15 oz) white beans, drained
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried oregano
Instructions
- Remove the leg of lamb from refrigerator 1 hour before preparation to allow it to come to room temperature. Pat the lamb dry with paper towels.
- Butterfly the leg of lamb by carefully cutting it open to create a flat, even surface, ensuring an approximately 1-inch thickness throughout. Use a sharp knife and work carefully to create an even surface for stuffing.
- In a large mixing bowl, combine chopped Swiss chard, drained white beans, crumbled feta cheese, minced garlic, dried oregano, salt, and pepper. Mix thoroughly to create the stuffing.
- Spread the prepared stuffing evenly across the opened leg of lamb, leaving a small border around the edges to prevent spillage during rolling.
- Carefully roll the lamb tightly, ensuring the stuffing remains inside. Secure the roll with kitchen twine, tying at 1-inch intervals to maintain its shape during cooking.
- Preheat the oven to 375°F (190°C). Season the exterior of the lamb roll with additional salt, pepper, and oregano.
- Place the stuffed lamb in a large roasting pan, positioning it seam-side down. Insert a meat thermometer into the thickest part of the lamb.
- Roast in the preheated oven for approximately 1 hour and 45 minutes, or until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
- Remove the lamb from the oven and let it rest, tented with aluminum foil, for 15-20 minutes. This allows the juices to redistribute and ensures a more tender result.
- Remove the kitchen twine, slice the lamb into 1-inch thick pieces, and serve hot, displaying the beautiful stuffing when plated.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even roasting.
- Butterfly with Precision: Take your time when opening the lamb to create an even surface. Sharp knives and patience are your best tools.
- Don't Overstuff: Leave a small border when spreading the filling to prevent spillage and ensure clean rolling.
- Twine Technique: Tie your lamb roll securely but not too tightly. Consistent 1-inch intervals help maintain an even shape.
- Rest is Best: Never skip the resting period! This crucial step allows juices to redistribute, guaranteeing a moist and tender result.
- Thermometer Trust: Use a meat thermometer for precise doneness. Remember, 135°F is medium-rare, 145°F is medium.
- Presentation Matters: When slicing, cut against the grain and showcase that beautiful stuffing for maximum visual impact.
Nutrition Facts
Calories: 436kcal
Carbohydrates: 12g
Protein: 36g
Fat: 27g
Saturated Fat: 0g
Cholesterol: 7mg
