Prep 20 mins
Cook 1 hr 15 mins
Cobbled together from several related recipes on here.
- 12 stems fresh thyme, divided
- 8 stems fresh oregano, divided
- 6 leaves of fresh mint
- 3 teaspoons finely grated lemon zest, divided
- 4 minced garlic cloves, divided
- 3 lbs boneless leg of lamb, butterflied
- 7 ounces goat cheese, at room temperature (with herbs)
- 2 cups cabernet sauvignon wine
- 2 tablespoons freshly squeezed lemon juice
- 1⁄4 cup honey
- fresh ground black pepper
- Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine.
- Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once.
- Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.