Rolled stuffed lamb

Name: Rolled stuffed lamb
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6
Ingredients: Leg of lamb bone-in 6.5 lbs; Garlic 2 cloves; White wine 1 glass; Meat broth 0.7 cup; Sage 1 sprig; Thyme 1 sprig; Rosemary 1 sprig; Butter 7 tbsp; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Garlic 1 clove; Parsley chopped 1 tsp; Rosemary chopped 1 tsp; Butter 5 ½ tbsp; Fine salt to taste; Black pepper to taste; White onions to be cleaned 3.3 lbs; Thyme to taste; Rosemary to taste; Black pepper to taste; Fine salt to taste

Difficulty: Average
Prep time: 60 min
Cook time: 1 h 30 min
Serving: 6
Cost: Average
Note + 15 min. meat resting time

PRESENTATION

Recipe by
Sebastian Fitarau

Rolled Stuffed Lamb is the main course the Italian Easter table is built around. A deboned leg of lamb is spread with a generous chopped herb filling, rolled and tied, then slow-roasted until the meat is tender and juicy throughout. The rolled format keeps the filling locked in place during roasting and produces clean, even slices that show off the herb-flecked interior — making it as visually impressive as it is satisfying to serve.

A final brushing of flavored butter just before the lamb comes out of the oven gives the exterior a rich, aromatic finish that sets this stuffed leg of lamb apart from a standard roast. Caramelized onions, cooked alongside in the same pan, add a gentle sweetness that balances the savory filling and rounds out the plate. The combination of Mediterranean-inspired flavors, slow oven cooking, and that finishing butter makes this a holiday roast worth coming back to year after year — a timeless presentation that feels both familiar and a little special.

INGREDIENTS

Leg of lamb 6.5 lbs (3 kg) - bone-in

Garlic 2 cloves

White wine 1 glass (150 g)

Meat broth 0.7 cup (150 g)

Sage 1 sprig

Thyme 1 sprig

Rosemary 1 sprig

Butter 7 tbsp (100 g)

Extra virgin olive oil 2 spoonfuls

Fine salt to taste

Black pepper to taste

For the herb butter: Garlic 1 clove; Parsley 1 tsp - chopped; Rosemary 1 tsp - chopped; Butter 5 ½ tbsp (80 g); Fine salt to taste; Black pepper to taste

For the onion accompaniment: White onions 3.3 lbs (1.5 kg) - to be cleaned; Thyme to taste; Rosemary to taste; Black pepper to taste; Fine salt to taste

Preparation

How to prepare Rolled stuffed lamb

To prepare the stuffed lamb, start by splitting the boned leg lengthwise along the bone 1, then make incisions in the thicker parts of the meat, opening them laterally (like a book) without completely separating them from the rest of the piece 2. If some areas are still much thicker than others, make small horizontal cuts and stretch the meat outward to create an even layer to roll 3.

Chop the garlic together with the rosemary, sage and thyme 4 5. Sprinkle the lamb with the herb mixture 6.

To achieve an even shape, trim the edges of the leg 7 and tuck the trimmed pieces of meat into the center 8, then season with salt 9.

Roll the meat from the short side 10 to form a roulade 11. Tie the resulting roll with kitchen twine 12.

Season the surface with salt 13. Now clean and slice the onions 14 and set them aside. In a pan, melt the butter with the oil 15.

Place the rolled lamb in the pan 16 and brown it over medium heat on all sides for a total of 5 minutes until golden 17. After browning the meat, prepare the herb butter: in a small saucepan pour the butter and the lamb pan drippings 18 and gently melt them together.

Season with the chopped aromatic herbs and garlic 19, then turn off the heat and let the mixture infuse at room temperature 20. Line a baking sheet with parchment paper and spread the onions and the aromatic herbs on it 21.

Salt 22, pepper 23 and place the stuffed lamb in the center 34.

Deglaze with the white wine 25, pour the stock over both the meat 26 and the onions 27.

Cook in a preheated oven at 356F in convection mode for about 60280 minutes, taking care to turn the meat halfway through cooking. After the first 20 minutes, begin brushing the surface with the herb butter 28, repeating the operation every 15 minutes or so. If you see the pan juices drying out too much, add more stock or hot water to keep the onions soft and caramelized. Once ready, remove from the oven 29, cover the leg with aluminum foil and let it rest for 1015 minutes before removing the twine 30.

Slice the roulade 31 and serve it on a platter, placing the reheated onions with the pan juices on the bottom 32. The stuffed lamb is ready to be brought to the table 33!

Storage

The stuffed lamb keeps in the refrigerator for 2 days.

You can freeze it after cooking, if you used fresh ingredients.

Tip

If you prefer to replace the onions, the most classic and beloved pairing is certainly potatoes cut into wedges: they will absorb all the pan juices, becoming crispy on the outside and tender on the inside.

For the translation of some texts, artificial intelligence tools may have been used.

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