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Stuffed Leg of Lamb with Rosemary Potatoes


  • 2 Granny Smith apple, chopped
  • 3 gloves minced garlic
  • 1 tablespoon butter
  • Salt and black pepper
  • 1 ½ cups crumbled feta cheese
  • 1 cup toasted pine nuts
  • ¼ cup finely chopped mint
  • 1 leg of lamb, approx 5 pounds, butterflied
  • 1 tablespoon extra virgin olive oil
  • Butcher’s twine


Preheat oven to 375 degrees F.
Cut six 2-foot lengths of butcher’s twine. In a small skillet saute apples in butter until lightly browned, add the garlic and saute 1 minute more. For smoother texture, peel apples prior to saute. Transfer to a mixing bowl and add the feta cheese, pine nuts and mint; season to taste with salt and pepper. Place lamb on work surface. Start by butterflying the lamb leg rolling the roast and cutting along the inside to get the meat a uniform thickness. Place a zip lock bag over one side of the lamb and pound with a meat mallet to flatten moving slowly to the other side till uniform in thickness; careful not to pound thru the roast. Generously season inside and outside of lamb with salt and pepper. Place stuffing mixture on one side of the now butterflied roast; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine.
In a heavy bottomed pan, heat oil over high heat. Add the lamb and sear all over to brown. Transfer lamb to a rack and set down in a roasting pan. Roast until an instant-read thermometer reads 140 degrees for medium rare, basting occasionally. Remove from oven and let sit and rest with foil tent for 10 minutes. Remove stings before serving.

Rosemary Potatoes

  • 2 pounds red or new potatoes
  • ½ cup olive oil
  • 2 sprigs of chopped fresh rosemary leaves
  • 1 teaspoon of red pepper flakes
  • Kosher salt
  • fresh ground pepper


Wash potatoes with scrub brush to remove any dirt. For very small potatoes cut in half, for larger potatoes quarter lengthwise. In a large bowl combine olive oil, rosemary, red pepper flakes, salt and pepper to taste. After well mixed add potatoes and toss with oil. Spread potatoes on a non-stick baking sheet or one covered in foil and sprayed with non-stick cooking spray. Bake in 375 degree oven for approx 30 minutes or until golden brown. Sprinkle potatoes with a few pinches of Kosher salt to taste after removing from oven.


Please visit Brooke Elizabeth Barkley’s YouTube cooking show.

One Response “Stuffed Leg of Lamb with Rosemary Potatoes”

  1. lberns1
    February 20, 2012 at 4:37 am

    I love rosemary roasted redskins. I like to I add some soy sauce, and garlic to them, as well, then let them get good and roasted.

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About Brooke Elizabeth Barkley