Delicious boneless leg of lamb with sweet lamb mince stuffing
Christmas lamb roast was a tradition in my household, blending Italian and Croatian influences. Mum would keep it simple – opting for either lamb shoulder or leg roasted together with potatoes. When the extended family gathered, half the lamb would often grace the festive menu.
Now living in London, my Christmas culinary focus has shifted towards the grandeur of a whole turkey roast. However, I still indulge in the occasional lamb feast, and my favourite is Christmas lamb roast with sweet stuffing.
Here’s a special boneless leg of lamb recipe for you – a festive version with a simple, sweet stuffing. Don’t be discouraged by the sweetness; it complements the lamb perfectly. You won’t need much stuffing, but it enhances the meat flavour and is visually appealing. Unlike the traditional stuffing with onions, herbs and breadcrumbs, this one is prepared with lamb mince.
It’s easy to prepare in advance and then just pop it in the oven on Christmas morning. Lamb cooks quickly, offering a hassle-free Christmas dinner option that won’t take hours like the traditional turkey.
Essential Ingredients & Substitutes
- leg of lamb – When selecting the leg of lamb for this dish, opt for the boneless meat. It makes things easier during preparation, stuffing, and carving while still delivering the rich flavour and tenderness you’d expect from this top-notch cut. Without the bone, cooking becomes simpler, offering a hassle-free option for this festive meal.
If you’re looking for an alternative to the leg of lamb, the lamb shoulder is a fantastic substitute. Its well-marbled meat and distinct flavour provide an equally delicious option for your roast
- lamb mince – For the stuffing, don’t use the usual traditional mix, make your own, using lamb mince. You won’t need a lot – just enough to spread over the meat. Once rolled, it adds a rich flavour to the lamb, creating a visually appealing and luxurious touch to your dish. You can use other type of mincedmeat, for example beef or pork.
- apricots – Whether preserved or fresh, they give sweetness to the lamb meat, enhancing its flavour profile. The choice between using preserved apricots or fresh ones depends on availability and preference. Alternatively, dried berries can serve as a sweet substitute and they pair so well with the lamb meat. Pour some boiling hot water over them before adding to the minced meat.
- panko breadcrumbs – Their larger and lighter texture helps create a fluffier and more textured filling.
- rosemary – It’s the main herb that perfectly pairs with the lamb and potatoes when they’re roasted together. Its strong, pine-like flavour gives the meat a delicious earthy taste, making the whole dish more enjoyable. You can use thyme instead of rosemary – it’s equally fragrant and pairs wonderfully with this Christmas lamb roast with stuffing.
Cooking & Tips
- For an enhanced flavour and tenderness of the lamb, marinate the boneless meat overnight by placing it in a large roasting tray and covering it with a red wine of your choice.
- Allow the lamb to come to room temperature before cooking. It cooks more evenly this way. An hour or two is enough.
- Don’t spread the stuffing too thick; the focus is on the meat, with the stuffing enhancing the flavour and visual appeal. Ensure it’s a thin layer, complementing rather than overpowering the meat.
- Use a big roasting tray, add veggies of your choice, and let it all roast together.
- I had approx 1.3 kg of boneless leg of lamb. Estimated roasting time is 20 minutes per pound ( ~450g), translating to about 1.5 to 2 hours for the whole roast.
Use a meat thermometer to ensure the internal temperature reaches around 63°C (145°F) for medium-rare doneness. Keep in mind that these are general guidelines, and factors like oven variations and the specific characteristics of your lamb cut may influence the actual cooking time. Always rely on the meat thermometer for precision. - Make sure the lamb is covered with aluminium foil during the roasting, remove it 10-15 minutes before the end of cooking, to achieve crispiness and a golden finish
- After roasting, let the lamb rest for 15-20 minutes before carving. This helps the juices redistribute, keeping the meat moist.
- If you find yourself with leftovers, they can be refrigerated for a couple of days, use it as a perfect cold appetiser. When chilled, the roast slices smoothly, so you can cut very thin slices, making it an ideal alternative to ham when served with bread. Excellent starter, or a yummy snack!
Presentation & Serving
Enjoy this Christmas lamb with stuffing roasted together with potatoes and root vegetables, carrots, and parsnips. Add a side of greens like courgettes and runner beans for freshness. Slice the lamb into 1cm – 2cm thick slices, and don’t forget to prepare a simple gravy using the leftover roast bits for that extra touch. Enhance your feast with additions like pigs in blankets and bacon & stuffing nests!
Recipe Card
Christmas Lamb Roast with Stuffing
Ingredients
- 1 kg boneless leg of lamb
- 50 g butter
- 6-7 apricots
- 4-5 cloves garlic - or garlic powder
- Salt, pepper - to taste
STUFFING
- 350 g lamb mince
- 4 apricots
- 3 tbsp panko breadcrumbs
- 1 onion
- 1/2 tsp cumin
- 1 tbsp chives
- 2 tbsp parsley
- 2 tsp rosemary
- Salt, pepper - to taste
Instructions
STUFFING
- In a large bowl, add all the ingredients for the stuffing and mix well. Leave it in the refrigerator for a few hours or overnight.
MEAT
- Season the meat with salt and pepper on both sides and coat it with butter.
- Roughly chop the garlic and push it inside the meat all over (make small incisions to push the garlic ), or season with garlic powder. Spread the stuffing over the meat in a very thin layer. Roll it up and turn the meat so it sits on the edge.
- Tie the meat with several precut strings of rope.
- Decorate the roast with apricot halves or whole apricots and some rosemary
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- Place the meat on an oiled roasting tray. Optionally, add sliced potatoes, carrots, or other root vegetables. Drizzle with olive oil, add a few pieces of butter, and cover with foil.
- Roast at 200°C for about an hour and a half. Remove the foil for the last 10-15 minutes to allow the meat to brown nicely.
- Let it rest for about half an hour, then slice it into thicker slices.
![Christmas lamb roast with stuffing served with roasted vegetables]()
- Serve with roasted potatoes and other vegetables, excellent with gravy sauce (recipe coming soon).
