Leg of Lamb With Goat Cheese

"Cobbled together from several related recipes on here."
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Ready In:
1hr 35mins




  • 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.

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I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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