Rolled Leg of Lamb With Walnut Stuffing

READY IN: 2hrs 25mins
SERVES: 8-10




  • For Stuffing:
  • Preheat oven to 350 degrees.
  • In medium saucepan cook walnuts in boiling water to cover for 3 minutes;drain.
  • Arrange on a jelly-roll pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally.
  • When cool enough to handle, chop coarsely; set aside.
  • In a skillet over medium-high heat, melt butter.
  • Cook onions and garlic, stirring occasionally, about 5 minutes.
  • In a large bowl combine walnuts,onion mixture and remaining stuffing ingredients.
  • *Can be made ahead to this point. Cover and refrigerate until well chilled, at least 4 to 6 but up to 24 hours.
  • Makes 3 cups stuffing.
  • Open the leg of lamb with cut side up, butterfly fashion.
  • Sprinkle with salt and pepper.
  • Spoon chilled stuffing onto meat;fold one side over to enclose stuffing.
  • Run string lengthwise along lamb and tie to secure.
  • Then tie string around meat every 2 inches to form a long meat bundle.
  • With point of a sharp knife, cut 1 inch deep slashes along top of lamb and insert garlic slivers.
  • *Can be made ahead to this point. Cover and refrigerate up to 24 hours.
  • Preheat oven to 450 degrees.
  • Rub surface of meat with oil and place it on rack in an open roasting pan.
  • Insert meat thermometer into center of meat.
  • Reduce oven temperature to 325 degrees and roast for 2 to 2 1/2 hours, or until internal temperature reaches desired doneness; 140 for rare,160 for medium.
  • Let stand 10 minutes, slice and serve.