This boneless lamb roast recipe is impressive enough for company and holidays. Filled with aromatic white beans, tender swiss chard and sweet, chewy sun-dried tomatoes it’s full of surprises. This stuffed leg of lamb is ready in about two hours from start to finish, including resting time. Want to make it for your crowd? I’ll show you how to cook boneless leg of lamb to a perfect doneness.
This recipe reminds me a bit of my grandfather who passed away earlier this year. Our family gatherings have always revolved around food and the entire group loves lamb. It usually makes an appearance for holidays like Christmas and Easter. My grandfather was famous for his whole leg of lamb — it was richly seasoned with loads of garlic and herbs. He cooked his leg of lamb a perfect medium rare and my Uncle Frank was in charge of carving the roast. Those family memories are the best, right?
What you’ll need for chard and white bean stuffed leg of lamb
- Boneless Leg of Lamb
- Olive Oil
- Swiss Chard
- Canned Navy Beans
- Sun Dried Tomatoes
- Red Wine
This stuffed leg of lamb takes a cue from his recipe with plenty of aromatics to season the beans and chard — not to mention the lamb itself. This boneless lamb roast recipe is also partially inspired by Sara Foster’s recipe in The Foster’s Market Cookbook, one of the favorites in my cookbook collection.
Roast lamb makes a beautiful centerpiece dish and when it’s prepared well, stuffed leg of lamb is fabulous. Of course, when it’s not done well… that’s another story. This method ensures a golden crusted lamb that’s cooked to perfection.
How To’s For Boneless Lamb Roast Recipe:
- Stuffing the lamb is really easy to do. The key is not to over-stuff.
- Have your butcher butterfly and trim the leg of lamb. Lay the lamb out flat on a work surface.
- Spread the fillings in a thin layer, side by side.
- Carefully roll the lamb over onto itself, tucking the filling inside.
- Tie the lamb firmly crosswise and lengthwise with kitchen twine.
- Make small slits in the lamb and insert slices of garlic.
- Season with herbs, kosher salt and pepper.
- Heat olive oil an enameled dutch oven and sear the stuffed leg of lamb on all sides.
- Add red wine to the pot to prevent the roast from burning on the bottom (and to make a lovely jus.)
- Transfer the lamb to the oven (uncovered) and roast for 50 minutes to an hour.
- Remove from the oven and transfer the stuffed leg of lamb to a cutting board to rest for 20 minutes before carving.
- I spoon the drippings over the roast, but a good gravy served on the side would be delicious too
This is a large roast (five pounds) which will easily feed 8-10 people, making it great for celebrations like Christmas or Easter dinners.
After the meat rests, use a sharp carving knife to cut it into 3/4″ slices and arrange on a serving platter. Surround the stuffed leg of lamb with the remaining seasoned white beans to serve.
Your house will smell absolutely heavenly while this roast is cooking and resting. The aroma is enough to make everyone’s stomachs grumble. Of course the real oohs and aahs come when you bring out the carved lamb. The stuffing is a wonderful surprise, so colorful and savory. Each slice will have it’s own uniqueness. End pieces are a little more cooked for those who prefer medium roasts, but the interior will be perfectly rosy for anyone who loves medium rare roasts (like me).
Since this is the first Christmas without my grandfather, I think we’ll be serving this boneless lamb roast recipe in his honor and we’ll give a proper toast to him before digging in. He’d like that.
More special occasion lamb recipes you might like:
- Oven Roasted Herb Crusted Rack of Lamb
- Spinach Feta and Walnut Stuffed Leg of Lamb
- Grilled Herb Crusted Rack of Lamb
- Lamb Chops with Mint Chimichurri
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Stuffed Leg of Lamb
- 5 pound boneless leg of lamb
- 6 large cloves of garlic divided
- 1 large shallot
- 4 teaspoons fresh rosemary divided
- 1 tablespoon fresh thyme
- 4 tablespoons olive oil divided
- 1 large bunch swiss chard white or red, stems trimmed, roughly chopped
- 2 15 ounce cans navy beans
- 1 1/2 teaspoons black pepper divided
- 1 1/2 teaspoons kosher salt divided
- 1/3 cup sun dried tomatoes in olive oil julienned
- 1/2 cup dry red wine
- Preheat the oven to 425°.
- Finely chop 4 cloves of the garlic, shallot, 3 teaspoons of rosemary and thyme and transfer to a small bowl. Stir to combine. Place a large saucepan over medium to medium high heat and add 1 tablespoon olive oil. Add half of the shallot mixture to the pot and sauté until tender and fragrant, 2-3 minutes.
- Add the swiss chard to the pot and saute until the the leaves wilt. Adjust the heat so the chard wilts and becomes tender. If it's not getting tender, add 2-3 tablespoons of water to the pot and let it braise for a few minutes. Transfer the chard mixture to a small bowl.
- Add 1 tablespoon olive oil to the same pot over medium high heat. Add the remaining shallot mixture and saute until tender and fragrant, about 2-3 minutes. Stir in the navy beans (liquid and all) and heat through. Add half teaspoon of the black pepper and kosher salt to season. Set aside.
- Lay the lamb, fat side down on the cutting board. If the butcher has done a nice job of butterflying begin to fill the lamb. If the lamb isn't laying quite flat, butterfly the lamb by opening up the lamb and cutting down through any thicker parts, to give an even thickness. Remove any excess fat and sinew.
- Spread the center portion of the lamb with the swiss chard in an even layer. Use a slotted spoon to portion out about 1/2 cup of the bean mixture next to the chard. (Slightly strain the liquid from the beans). Layer the sun-dried tomatoes next to the chard.
- Carefully roll up the lamb leg and secure with several pieces of kitchen twine, both horizontally and vertically, so that the filling doesn't escape.
- Heat a large dutch oven over a medium high heat. Add one tablespoon olive oil. When oil is hot, transfer the leg of lamb to the dutch oven and sear on all sides, carefully rotating after a few minutes on each side (about 10 minutes total).
- Cut the remaining cloves of garlic into thin slices. With a sharp paring knife, cut slits over the top of the lamb. Insert garlic slices into the slits. Drizzle final tablespoon of olive oil over the lamb. Sprinkle with remaining 1 teaspoon rosemary, salt and pepper.
- Add the wine to the pot and cook for 55-60 minutes for medium. Remove from oven and let rest for 20 minutes before moving to a cutting board. Slice lamb into 1" thick pieces and arrange on a serving platter. Serve with reserved white beans on the side.
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