Herb Stuffed Lamb

Herb Stuffed Lamb


  • 3 lb boneless leg of lamb, butterflied
  • 2 leeks, finely chopped
  • 2 cups spinach, chopped
  • 1/8 cup fresh mint, chopped
  • 1/8 cup fresh rosemary, chopped
  • 1/8 cup fresh thyme, chopped
  • 1/8 cup fresh chives, chopped
  • 1-2 tbsp olive oil
  • garlic
  • salt and pepper to taste


  1. Mix all ingredients except lamb in a food processor
  2. Stuff leg and tie shut with butchers twine or cotton string
  3. Cook 350F for as long as needed ( 20- 25 minutes per pound)

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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