This fresh herbs and feta cheese stuffed leg of lamb recipe is a stunning way to impress your guests. A beautiful make-ahead recipe that cuts tons of time and let you enjoy your guests on the day of the event.
Easter is a family gathering event. And if you are a host, you always want to impress. Sometimes the preparation can be too overwhelming and too expensive. With years I developed a simple rule for cooking when I have guests. Focus on 2-3 main dishes and make them shine. This reduces the stress, time spent in the kitchen and makes you enjoy the cooking process.
On Easter, the hero is always a meat main dish. Unfortunately, most of the time it is ham. For big crowds, rack of lamb or beef stand roast is super expensive. Leg of lamb is a brilliant alternative to all. It costs less, much healthier than ham, easy and fast to cook. When you present the leg of lamb the right way, the dinner will look expensive, taste delicious and you save time and money.
This fresh herbs and feta cheese stuffed leg of lamb recipe cover all the criteria above. Devote some time to the lamb a day ahead. On the next day pop it in the oven, make a sauce and you will be rewarded with a stunning and delicious dinner to impress friends and family. Plus you’ll have much more time to spend the important day with your loved ones.
Down below I will include a lot of tips and tricks on how to treat a beautiful piece of meat. Even if you decide to make another recipe, still read tips and tricks. They are very helpful and applicable to many meat recipes.
A little confession here! I’m not a fan of lamb in general. Too sensitive to smell and I always found it a bit overwhelming. No matter how fresh it is, it still has a unique aroma and flavor that I’m not a fan of. On the other hand, my husband loves lamb. Every time he requests it I need to come up with the recipe to aromatize lamb so we both can enjoy it. That is why I recommend using fresh herbs in this and any other lamb recipes.
When I made the feta cheese filling and smelled it, I instantly knew this would be a winner. The salty smell and taste of feta, combined with the lemon zest fragrance and the aroma of fresh herbs made this lamb shine. My husband approved this recipe. He hardly denies any lamb recipes since I rarely make it. But even I enjoyed it very much and will make it again.
I had my doubts whether I want to share any Easter recipes on The Pure Taste blog. Easter is such an important holiday. The last thing I want to share a recipe that will ruin the dinner. After I tried this recipe, I’m confident this will not only save you a lot of time on the Easter day but will also make you look like a professional chef. This stuffed boneless leg of lamb recipe will surely stand out on your dinner table.
I hope you will have a wonderful and blessed Easter this year 🌸🌷🌺🌼💐
Lots of love,
Tips and Tricks for Fresh Herbs and Feta Cheese Stuffed Leg of Lamb:
- This recipe is better to make one day ahead. First, to let the lamb absorb all the flavors and aromas of the filling. Second, it saves a lot of time on cooking day.
- Always use fresh herbs for the lamb recipes.
- Learn how to twine the meat once, and you will always present beautifully shaped pieces of meat. This How to Tie a Roast with a String video from LeCordon Bleu is the BEST!
- My leg of lamb was d-boned poorly, so I had to deconstruct it to make a rectangular shape. Make sure to start rolling with the deconstructed part. Twine the roll to make sure filling will stay inside and roll will hold its shape.
- ALWAYS let meat come to room temperature (at least 1 hour) before cooking.
- Use an instant thermometer to check for doneness. Boneless leg of lamb temperature for medium doneness is 135 F.
- I recommend investing in a good expensive instant thermometer. I bought mine MANY years ago, and it serves me well on a daily basis. This Thermapen is a #1 thermometer on the market. It is expensive kitchen gadget but the one you should invest in.
- After the lamb is cooked, turn the broiler on high and brown it for 2 minutes. Keep an eye on it. We all have different broilers. Last thing you want to burn and make a fire of twine.
- ALWAYS let meat rest before carving.
If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.
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Disclosure: This post contains some affiliate links. If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!
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