Stuffed Leg of Lamb with Mint Yogurt Sauce Recipe

From the moment the tantalizing aroma of roasting lamb filled my kitchen, I knew this Stuffed Leg of Lamb with Mint Yogurt Sauce was going to be something special. It was a Sunday afternoon, and I was eager to try a recipe that promised both elegance and robust flavor. My family, usually accustomed to simpler fare, gathered around the table with intrigued expressions. The presentation alone was captivating – a beautifully browned leg of lamb, fragrant with herbs, promising a succulent interior. And the taste? Absolutely divine. The lamb was incredibly tender, infused with the savory stuffing, and perfectly complemented by the cool, refreshing mint yogurt sauce. Silence fell over the table as everyone savored each bite, broken only by murmurs of appreciation. This Stuffed Leg of Lamb quickly became a family favorite, requested for every special occasion since. It’s a recipe that not only delivers on flavor but also creates lasting memories – a true culinary centerpiece that’s surprisingly achievable even for home cooks. If you’re looking to impress and delight, this recipe is your answer.

Ingredients

To create this show-stopping Stuffed Leg of Lamb with Mint Yogurt Sauce, you’ll need a selection of fresh, high-quality ingredients. The combination of aromatic herbs, savory stuffing, and cool, tangy sauce elevates the humble leg of lamb into a gourmet experience. Here’s a detailed breakdown of everything you’ll need to bring this culinary vision to life:

For the Leg of Lamb:

• 1 Leg of Lamb (Bone-in), approximately 5-7 pounds: Choose a bone-in leg of lamb for maximum flavor and moisture. A 5-7 pound leg will comfortably serve 6-8 people, making it perfect for a family gathering or dinner party. Look for a leg of lamb that is well-marbled with fat for optimal tenderness and flavor during roasting. If possible, source your lamb from a reputable butcher or farm for the best quality.
• 4 Cloves Garlic, Minced: Fresh garlic is essential for adding depth and pungency to both the lamb and the stuffing. Mince the garlic finely to ensure even distribution of flavor. Consider using a garlic press for convenience, or finely chop it with a sharp knife.
• 2 Tablespoons Fresh Rosemary, Chopped: Rosemary brings a classic, piney aroma and flavor that pairs beautifully with lamb. Fresh rosemary is preferred for its vibrant taste, but in a pinch, you can substitute with dried rosemary, using about 2 teaspoons. Make sure to chop the rosemary finely to release its fragrant oils.
• 2 Tablespoons Fresh Thyme, Chopped: Thyme adds an earthy, slightly lemony note that complements the richness of the lamb and the other herbs. Like rosemary, fresh thyme is ideal, but you can substitute with dried thyme, using about 2 teaspoons if necessary. Strip the thyme leaves from the stems and chop them before use.
• 1 Lemon, Zest and Juice: Lemon zest provides bright, citrusy notes that cut through the richness of the lamb, while lemon juice tenderizes the meat and adds a touch of acidity. Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith. Squeeze the juice from half of the lemon for the marinade and stuffing.
• 1/4 Cup Olive Oil, Extra Virgin: Extra virgin olive oil is crucial for both flavor and moisture. It helps to carry the flavors of the herbs and garlic, and it also helps to create a beautiful, golden-brown crust on the lamb during roasting. Choose a good quality extra virgin olive oil for the best results.
• Salt and Freshly Ground Black Pepper, to taste: Seasoning is key to bringing out the natural flavors of the lamb. Use kosher salt or sea salt for the best flavor, and freshly ground black pepper for a more aromatic and complex taste. Season generously, both inside and out, to ensure a flavorful final dish.

For the Savory Stuffing:

• 1 Tablespoon Olive Oil, Extra Virgin: A bit more olive oil is needed to sauté the vegetables for the stuffing. This will help to soften them and develop their flavors before they are combined with the other stuffing ingredients.
• 1 Large Onion, Diced: Onion forms the base of the stuffing, adding sweetness and savory depth. Dice the onion finely so it cooks through evenly and blends well with the other ingredients. Yellow or white onions work best for this recipe.
• 2 Celery Stalks, Diced: Celery adds a subtle vegetal flavor and a bit of texture to the stuffing. Dice the celery finely, similar in size to the diced onion, for consistent cooking.
• 8 Ounces Mushrooms, Cremini or White, Sliced: Mushrooms contribute an earthy, umami flavor and a meaty texture to the stuffing. Cremini mushrooms (also known as baby bellas) offer a richer flavor than white button mushrooms, but either will work well. Slice them thinly for even cooking.
• 1 Cup Cooked Rice, White or Brown: Cooked rice acts as a binder in the stuffing and adds a satisfying texture. White rice or brown rice can be used, depending on your preference. Make sure the rice is cooked according to package directions and slightly cooled before adding it to the stuffing.
• 1/2 Cup Dried Cranberries, or Chopped Dried Apricots: Dried cranberries or apricots provide a touch of sweetness and chewiness that balances the savory flavors of the stuffing. Choose whichever dried fruit you prefer, or use a combination. If using dried apricots, chop them into smaller pieces.
• 1/2 Cup Walnuts or Pecans, Toasted and Chopped: Toasted nuts add a delightful crunch and nutty flavor to the stuffing. Walnuts or pecans are both excellent choices. Toast the nuts in a dry skillet over medium heat or in the oven until fragrant, then chop them coarsely.
• 1/4 Cup Fresh Parsley, Chopped: Fresh parsley adds a bright, herbaceous note and a pop of color to the stuffing. Chop the parsley finely and add it at the end of the stuffing preparation to preserve its fresh flavor.
• 1/4 Cup Chicken Broth or Vegetable Broth: Broth adds moisture and flavor to the stuffing, helping to bind the ingredients together and create a moist and flavorful filling. Chicken broth or vegetable broth can be used, depending on your preference.
• Salt and Freshly Ground Black Pepper, to taste: Season the stuffing generously to ensure it is flavorful and well-balanced. Taste and adjust seasoning as needed.

For the Refreshing Mint Yogurt Sauce:

• 1 Cup Plain Greek Yogurt: Greek yogurt provides a creamy, tangy base for the sauce. Full-fat or low-fat Greek yogurt can be used, depending on your preference. Full-fat will result in a richer, creamier sauce.
• 1/2 Cup Fresh Mint Leaves, Packed: Fresh mint is the star of this sauce, providing a cooling, refreshing flavor that perfectly complements the richness of the lamb. Pack the mint leaves when measuring to ensure you have the correct amount.
• 2 Tablespoons Lemon Juice, Freshly Squeezed: Fresh lemon juice adds brightness and acidity to the sauce, enhancing the mint flavor and balancing the richness of the yogurt.
• 1 Clove Garlic, Minced: A small amount of garlic adds a subtle savory note to the sauce, complementing the mint and lemon. Mince the garlic finely or use a garlic press.
• 1 Tablespoon Olive Oil, Extra Virgin: A touch of olive oil adds richness and smoothness to the sauce.
• Salt and Freshly Ground Black Pepper, to taste: Season the sauce to taste with salt and pepper to balance the flavors and enhance the overall taste.

Instructions

Preparing this Stuffed Leg of Lamb with Mint Yogurt Sauce is a rewarding culinary journey. While it requires a bit of time and attention to detail, the steps are straightforward, and the result is well worth the effort. Follow these detailed instructions to create a truly memorable dish:

Step 1: Prepare the Lamb for Stuffing

1. Butterfly the Leg of Lamb: This crucial step allows you to create a cavity for the stuffing. Place the leg of lamb fat-side down on a cutting board. Using a sharp boning knife or chef’s knife, start by making a deep incision lengthwise along the thicker side of the lamb, cutting almost to the bone but not through it. Carefully open the lamb like a book, continuing to cut and spread it open until you have a relatively even thickness. The goal is to create a large, flat surface for stuffing. If you are unsure about butterflying the lamb yourself, ask your butcher to do it for you.
2. Marinate the Lamb: In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, and olive oil. Season generously with salt and freshly ground black pepper. Mix well to create a fragrant marinade.
3. Massage the Marinade: Rub the marinade thoroughly all over the butterflied leg of lamb, both inside and out. Ensure every surface is coated with the flavorful mixture. This will infuse the lamb with delicious herb and garlic notes and help to tenderize the meat.
4. Rest and Marinate: Cover the marinated lamb with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer the lamb marinates, the more flavorful and tender it will become. Allowing it to marinate overnight will yield the best results.

Step 2: Prepare the Savory Stuffing

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the onions and celery first develops their sweetness and mellows their raw flavor.
2. Add Mushrooms: Add the sliced mushrooms to the skillet and cook for another 5-7 minutes, or until they are softened and have released their moisture. Stir occasionally and cook until the mushrooms are lightly browned. Cooking the mushrooms separately ensures they don’t become watery in the stuffing.
3. Combine Stuffing Ingredients: In a large bowl, combine the sautéed onion, celery, and mushrooms with the cooked rice, dried cranberries (or apricots), toasted walnuts (or pecans), chopped parsley, and chicken broth (or vegetable broth). Season generously with salt and freshly ground black pepper. Mix all ingredients thoroughly until well combined. Taste the stuffing and adjust seasoning as needed. The stuffing should be flavorful and slightly moist.

Step 3: Stuff and Roast the Leg of Lamb

1. Preheat Oven: Preheat your oven to 375°F (190°C). Ensure the oven is properly preheated to ensure even cooking of the lamb.
2. Stuff the Lamb: Remove the marinated leg of lamb from the refrigerator. Lay it flat on a cutting board, skin-side down. Spoon the prepared stuffing evenly over the surface of the butterflied lamb, leaving a small border around the edges. Distribute the stuffing evenly to ensure consistent cooking and flavor in every bite.
3. Roll and Tie the Lamb: Carefully roll up the leg of lamb, starting from one of the shorter ends, enclosing the stuffing inside. Use kitchen twine to tie the lamb in several places to secure the stuffing and maintain its shape during roasting. Tie the lamb tightly but not so tight that the twine cuts into the meat. Secure the ends as well to prevent stuffing from escaping.
4. Sear the Lamb (Optional for extra browning): For enhanced browning and flavor, you can sear the rolled and tied lamb in a large oven-safe skillet or Dutch oven over medium-high heat with a bit of olive oil. Sear on all sides until nicely browned, about 2-3 minutes per side. Searing creates a flavorful crust on the outside of the lamb. This step is optional but recommended for optimal browning.
5. Roast the Lamb: Place the stuffed and tied leg of lamb in a roasting pan. If you seared the lamb, you can use the same skillet or Dutch oven. Roast in the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the lamb (avoiding the stuffing and bone) registers 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 150°F (66°C) for medium-well. The roasting time will vary depending on the size of the lamb and your desired level of doneness. Use a meat thermometer to ensure accurate cooking.
6. Rest the Lamb: Once the lamb is cooked to your desired temperature, remove it from the oven and loosely tent it with foil. Let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Do not skip this crucial step.

Step 4: Prepare the Refreshing Mint Yogurt Sauce

1. Combine Sauce Ingredients: While the lamb is resting, prepare the mint yogurt sauce. In a food processor or blender, combine the plain Greek yogurt, fresh mint leaves, lemon juice, minced garlic, and olive oil.
2. Blend Until Smooth: Blend the ingredients until completely smooth and creamy. The sauce should be a vibrant green color from the fresh mint.
3. Season to Taste: Season the mint yogurt sauce with salt and freshly ground black pepper to taste. Adjust the lemon juice or mint to your preference. Taste and adjust seasoning as needed to create a balanced and flavorful sauce.
4. Chill (Optional): For a colder, more refreshing sauce, chill in the refrigerator for at least 15 minutes before serving. Chilling allows the flavors to meld together and enhances the refreshing qualities of the sauce. However, the sauce can also be served at room temperature.

Step 5: Carve and Serve

1. Carve the Lamb: After the lamb has rested, remove the kitchen twine and carefully carve it into thick slices. Use a sharp carving knife to slice against the grain of the meat for maximum tenderness.
2. Serve Immediately: Arrange the carved slices of stuffed leg of lamb on a serving platter. Drizzle generously with the refreshing mint yogurt sauce. Serve immediately while the lamb is still warm and juicy. Garnish with fresh mint sprigs, if desired, for an extra touch of freshness and visual appeal.

Nutrition Facts

This Stuffed Leg of Lamb with Mint Yogurt Sauce is not only a delicious and impressive dish but also provides a good source of protein and essential nutrients. Please note that these nutrition facts are estimates and can vary based on specific ingredients and serving sizes.

Servings: Approximately 8 servings

Estimated Nutrition per Serving (Based on 8 Servings):

• Calories: Approximately 550-650 kcal
• Protein: 40-50 grams
• Fat: 30-40 grams (This can vary depending on the fat content of the lamb and yogurt used)
• Saturated Fat: 10-15 grams (Varies with lamb and yogurt fat content)
• Cholesterol: 150-200 mg
• Sodium: 400-600 mg (Varies based on seasoning and broth used)
• Carbohydrates: 20-30 grams
• Fiber: 2-4 grams
• Sugar: 5-8 grams

Important Considerations:

• These values are estimates and can fluctuate based on ingredient variations, specific cuts of lamb, and serving sizes.
• Using leaner cuts of lamb and low-fat Greek yogurt can reduce the fat and calorie content.
• The stuffing ingredients contribute to the carbohydrate and fiber content.
• This dish is a good source of protein, iron, and B vitamins from the lamb.
• The mint yogurt sauce adds a source of calcium and probiotics from the yogurt.

For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

Planning your time effectively is key to ensuring a smooth and enjoyable cooking experience. Here’s a breakdown of the estimated preparation and cooking times for this Stuffed Leg of Lamb with Mint Yogurt Sauce:

• Prep Time (Active): Approximately 1 hour – 1 hour 30 minutes
  • Butterflying and marinating the lamb: 20-30 minutes
  • Preparing the stuffing: 25-35 minutes
  • Stuffing and tying the lamb: 15-20 minutes
  • Making the mint yogurt sauce: 10-15 minutes
• Marinating Time (Inactive): Minimum 2 hours, ideally overnight
• Cooking Time: 1 hour 15 minutes – 1 hour 45 minutes (depending on desired doneness and lamb size)
• Resting Time: 15-20 minutes

Total Time (excluding marinating): Approximately 2 hours 45 minutes – 3 hours 30 minutes

Tips for Time Management:

• Marinate Ahead: Marinate the lamb overnight to maximize flavor and tenderness and reduce prep time on the day of cooking.
• Prepare Stuffing in Advance: The stuffing can be prepared a day ahead and stored in the refrigerator. This will save you time on the day of cooking.
• Make Sauce Ahead: The mint yogurt sauce can also be made a day in advance and stored in the refrigerator. In fact, the flavors often meld and improve overnight.
• Utilize Downtime: While the lamb is roasting, you can focus on preparing side dishes or setting the table.
• Read Recipe Thoroughly: Read through the entire recipe before you begin to familiarize yourself with all the steps and ensure you have all the necessary ingredients and equipment.

By planning ahead and breaking down the tasks, you can manage the preparation time effectively and enjoy a stress-free cooking experience, culminating in a delicious and impressive Stuffed Leg of Lamb.

How to Serve

Serving this Stuffed Leg of Lamb with Mint Yogurt Sauce is all about creating a balanced and visually appealing meal. Here are some suggestions to elevate your serving presentation and complement the flavors:

• Side Dishes:
  • Roasted Vegetables: Root vegetables like carrots, potatoes, parsnips, and sweet potatoes roasted with herbs and olive oil are classic and delicious accompaniments. They roast beautifully alongside the lamb in the oven.
  • Garlic Mashed Potatoes: Creamy, garlic-infused mashed potatoes provide a comforting and rich side dish that complements the lamb perfectly.
  • Green Beans Almondine: Crisp-tender green beans sautéed with butter and toasted almonds offer a fresh and vibrant counterpoint to the richness of the lamb.
  • Asparagus with Lemon: Grilled or roasted asparagus drizzled with lemon juice provides a light and healthy side dish that balances the meal.
  • Quinoa or Couscous Salad: A light and fluffy quinoa or couscous salad with herbs, vegetables, and a lemon vinaigrette adds a refreshing element.
  • Simple Green Salad: A crisp green salad with a light vinaigrette is always a welcome addition to balance the richness of the lamb.
• Sauce and Garnishes:
  • Mint Yogurt Sauce: Serve the mint yogurt sauce generously alongside the carved lamb. You can drizzle it over the lamb or serve it on the side for guests to help themselves.
  • Fresh Mint Sprigs: Garnish the serving platter with fresh mint sprigs for a pop of color and to reinforce the mint flavor.
  • Lemon Wedges: Serve lemon wedges on the side so guests can add an extra squeeze of lemon juice to their lamb if desired.
• Bread:
  • Crusty Bread: Serve with warm, crusty bread such as baguette, sourdough, or ciabatta for soaking up the delicious juices and sauce.
  • Pita Bread or Naan: Warm pita bread or naan can also be served, especially if you are opting for a more Mediterranean or Middle Eastern inspired meal.
• Wine Pairing:
  • Red Wine: A medium-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir pairs beautifully with lamb.
  • Rosé Wine: A dry rosé wine can also be a refreshing and versatile pairing, especially in warmer weather.
• Presentation:
  • Elegant Platter: Arrange the carved slices of stuffed leg of lamb on a large, elegant serving platter.
  • Garnish Generously: Don’t be afraid to garnish generously with fresh herbs and lemon wedges to make the platter visually appealing.
  • Serve Warm Plates: Serve the lamb on warm plates to keep it at the optimal temperature for longer.

By considering these serving suggestions, you can create a complete and memorable dining experience centered around your delicious Stuffed Leg of Lamb with Mint Yogurt Sauce.

Additional Tips for Perfection

To ensure your Stuffed Leg of Lamb with Mint Yogurt Sauce is a resounding success, consider these helpful tips and tricks gathered from experienced cooks:

1. Choose the Right Cut of Lamb: Opt for a bone-in leg of lamb for superior flavor and moisture retention. A bone-in roast will generally be more flavorful and less likely to dry out during cooking compared to a boneless roast. Ask your butcher for advice on selecting a good quality leg of lamb.
2. Don’t Skip the Marinating: Marinating the lamb is crucial for both flavor and tenderness. Allowing the lamb to marinate for at least 2 hours, or preferably overnight, will infuse it with the aromatic herbs and garlic, resulting in a much more flavorful and succulent roast. The lemon juice in the marinade also helps to tenderize the meat.
3. Toast the Nuts for Enhanced Flavor: Toasting the walnuts or pecans before adding them to the stuffing intensifies their nutty flavor and adds a delightful crunch. You can toast them in a dry skillet over medium heat or in the oven until fragrant and lightly browned. Be careful not to burn them.
4. Use a Meat Thermometer for Accuracy: A meat thermometer is your best friend when roasting lamb (or any meat!). It ensures accurate cooking and prevents overcooking or undercooking. Insert the thermometer into the thickest part of the lamb, avoiding the bone and stuffing, to check the internal temperature and achieve your desired level of doneness.
5. Let the Lamb Rest Before Carving: Resting the lamb for 15-20 minutes after roasting is essential. During resting, the juices redistribute throughout the meat, resulting in a more tender and flavorful roast. Tenting it loosely with foil will keep it warm while it rests. Resist the temptation to carve it immediately, as this will result in drier meat.

Frequently Asked Questions (FAQ)

Here are some common questions and answers to help you confidently prepare and serve this Stuffed Leg of Lamb with Mint Yogurt Sauce:

Q1: Can I prepare the Stuffed Leg of Lamb ahead of time?

A1: Yes, you can prepare several components of this recipe ahead of time. You can marinate the lamb overnight, prepare the stuffing a day in advance, and make the mint yogurt sauce ahead as well. On the day of cooking, you will primarily need to stuff, tie, and roast the lamb. This makes it a great option for entertaining as you can spread out the preparation.

Q2: Can I use different types of stuffing ingredients?

A2: Absolutely! Feel free to customize the stuffing to your liking. You can substitute the dried cranberries with other dried fruits like apricots, figs, or raisins. You can also use different nuts like almonds or pistachios. For a vegetarian version, you can add more vegetables like sautéed bell peppers or zucchini to the stuffing. Get creative and use ingredients you enjoy!

Q3: What if I don’t have fresh mint for the yogurt sauce?

A3: Fresh mint is highly recommended for the mint yogurt sauce as it provides the best flavor. However, if you absolutely cannot find fresh mint, you can use dried mint as a substitute. Use about 1-2 teaspoons of dried mint and allow the sauce to sit for at least 30 minutes to allow the dried mint to rehydrate and release its flavor. Keep in mind that fresh mint will provide a brighter and more vibrant flavor.

Q4: How do I reheat leftover Stuffed Leg of Lamb?

A4: To reheat leftover Stuffed Leg of Lamb, preheat your oven to 325°F (160°C). Wrap the lamb slices in foil with a little bit of broth or water to prevent drying out. Reheat in the oven for about 15-20 minutes, or until heated through. You can also reheat slices gently in a skillet over low heat with a little bit of olive oil or broth. Avoid microwaving as it can dry out the lamb.

Q5: Can I freeze leftover Stuffed Leg of Lamb?

A5: Yes, you can freeze leftover Stuffed Leg of Lamb, although the texture may change slightly upon thawing. Allow the lamb to cool completely, then wrap it tightly in plastic wrap and then in foil or place it in an airtight freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. The mint yogurt sauce is best made fresh and is not recommended for freezing as yogurt can separate and become grainy when thawed.

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