This stuffed leg of lamb is easy to make and is perfect for a holiday centerpiece dish. We like it at Christmas, New Year's and Easter. Feeds a crowd.
Course Main Course
Keyword boneless lamb, leg of lamb, stuffed leg of lamb
Dietary Restrictions Gluten-Free
Prep Time 30minutes
Cook Time 1hour
Resting Time 20minutes
Total Time 1hour30minutes
5poundboneless leg of lamb
6largecloves of garlicdivided
1 tablespoonfresh thyme
1large bunchswiss chardwhite or red, stems trimmed, roughly chopped
215 ounce cansnavy beans
1 1/2teaspoonsblack pepperdivided
1 1/2teaspoonskosher saltdivided
1/3cupsun dried tomatoes in olive oiljulienned
1/2cupdry 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.