Lamb is my favorite meat. This boneless leg of lamb is perfectly marinated in Greek herbs and filled with a combination of roasted chestnuts and sweet prunes. This is a beautiful and impressive main course for your Holiday table.
Ask your butcher to remove the bone if you cannot find it already sold boneless at the local market. Leave the fat alone. It will naturally baste the lamb and will keep it moist.
I highly recommend marinating the lamb at least 4 hours and up to 12 to tenderize the meat and make it super flavorful. The lemon, garlic and fresh herbs have so much Greek flavor and help tone down the natural gamy flavor that lamb tends to have.
I’m using chestnuts and prunes to fill the lamb but, I know that good chestnuts can be hard to find sometimes so feel free to substitute pine nuts or walnuts. The same goes for the prunes. You can substitute apricots, raisins, and even a combination of your favorite dries fruit instead of the prunes. I love the prunes because they’re slightly sweet and tangy.
Using my affiliate links to buy kitchen essentials supports my work without any additional cost to you. Thank you!
Serve this at your next dinner-party with some Mediterranean Rice Pilaf, Couscous, Toasted bread, and/or a side of creamy Tzatziki sauce.
Boneless Leg of Lamb with Prunes & Chestnuts
- 1 (4-5 pounds) boneless leg of lamb
- Salt and black pepper, to taste
- For the stuffing:
- • 1 cup (100 grams) prunes, chopped
- • 160 grams roasted chestnuts, finely chopped
- For the marinade:
- • ¼ cup freshly squeezed lemon juice
- • 1/4 cup olive oil
- • 3 garlic cloves, grated
- • ½ teaspoon cumin powder
- • 1 teaspoon dried oregano
- • 1 teaspoon chopped fresh rosemary leaves
- • 1 tablespoon chopped mint
Preheat the oven to 325 °F, 160 °C.
Combine all of the marinade ingredients in a mixing bowl and whisk well to combine.
Place the lamb on a baking tray and open it up. Cut some slits through the thick parts of the meat to flatten it out a bit. Also, cut some slits through the fat.
Pour the marinade over the lamb and season both sides with salt and pepper. Set aside while the stuffing is made or cover with plastic wrap and refrigerate up to 12 hours.
Spread the chestnuts and prunes over the meat.
Roll up the lamb and tie with kitchen twine at one-inch intervals.
Heat a cast-iron skillet over medium-high heat and brown the lamb 4-5 minutes on all sides.
Place the browned lamb on a baking tray and insert an oven-safe meat thermometer in the center. Roast until the desired temperature is reached:
• Rare: 120-125 degrees, Fahrenheit
• Medium-Rare: 130-135 degrees, Fahrenheit
• Medium: 140-145 degrees, Fahrenheit
• Medium-Well: 150-155 degrees, Fahrenheit
• Well Done: 160 degrees, Fahrenheit
Allow the meat to rest at least 15 minutes. Cut the twine and discard.
Slice and serve with Mediterranean Rice Pilaf, Couscous, Tzatziki, or toasted homemade bread.
Leave a Reply