Roasted Stuffed Leg of Lamb

½ cup golden raisins                                              1 T. minced garlic

2 tsp. lemon zest                                                     ¼ c. breadcrumbs

¼ c. chopped, fresh herbs                                                 1 – 2 tsp. balsamic vinegar

(Thyme, rosemary, a small amt. of mint)                        2 T. & 1 tsp. extra-virgin olive oil

1 tsp. kosher salt, divided                                      1 tsp. ground black pepper

1 butterflied, 3 to 4 lb. boneless leg of lamb (weight after bone has been removed)


Place the raisins in a small saucepan with 1/3 cup of water. Bring to a boil and remove from heat. Set aside to plump for 5 minutes. Drain the raisins and chop coarsely. In a bowl, combine the raisins, lemon zest, the herbs, ¼ teaspoon of salt, ½ teaspoon of coarsely ground black pepper, the minced garlic, bread crumbs, balsamic vinegar and 2 tablespoons of the olive oil. Stir with a wooden spoon to mix thoroughly.

Spread open the lamb and distribute the herb mixture evenly over the inside surface. Close the lamb by rolling one end to meet the other. Tie securely with butcher string in several places. If any of the herb mixture falls out while rolling the lamb, use your fingers to stuff it back into any opening. Refrigerate for at least 4 hours or overnight.

Remove lamb from refrigerator and bring close to room temperature. Pre-heat oven to 450 degrees. Rub lamb with remaining olive oil and season with remaining salt and pepper. Roast lamb on a rack over roasting pan.

The lamb should cook 12 to 15 minutes per pound for rare to medium rare; about 18 minutes per pound for medium. Or use a meat thermometer to determine doneness:  125 degrees for very rare, 130 for medium rare, 140 for medium and 160 for well done.

Remove the lamb from the oven and let rest for 15 minutes. Remove the strings and slice on a grooved platter to collect the juices. Serves 6 to 8.