Mediterranean Mozzarella Stuffed Lamb

Main Dishes

A perfect option for small holiday gatherings, this gorgeous, tender roast lamb can be served with roasted potatoes and steamed green beans to complete the meal.

  • Total Preparation Time: 20 mins

6 to 8 servings

Rating: 3 Stars
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Ingredients

2 cups 500 mL BLACK RIVER - Partly Skimmed Mozzarella Shredded Natural Cheese
1 cup 250 mL Panko Breadcrumbs
1/3 cup 75 mL Milk
1/4 cup 50 mL Sun-dried Tomatoes, chopped
1/4 cup 50 mL Parsley
2/12 to 3 lb 1.5 to 2 Kg Boneless Leg Ontario Lamb, butterflied and trimmed
1/2 tsp 2 mL Salt
1/4 tsp 1 mL Black Pepper, ground
2 tbsp 30 mL Butter, melted
2 tbsp 30 mL Honey
2 tbsp 30 mL Balsamic Vinegar
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Instructions:

  1. Preheat oven to 350°F (160°C). Soak panko in milk for 2 minutes. Stir in mozzarella, sun-dried tomatoes and parsley to combine.
  2. Lay meat, fat-side-down, and season all over with salt and pepper. Spread evenly with stuffing mixture leaving a 2-inch (5 cm) border at each end. Starting at a narrow end, roll meat up, jellyroll-style and tie with kitchen twine.
  3. Transfer roast to a rack set in a roasting pan. Roast for 1 hour. Blend butter with vinegar and honey. Brush over lamb, continue to roast, basting occasionally with pan juices for 30 minutes or until a meat thermometer inserted into the center registers 160°F (71°C) for medium (or to preferred doneness). Tent with foil and rest for 20 minutes. Slice thickly to serve.

Tips:

  • Ask the butcher at the meat counter to butterfly the roast for you, making the preparation even easier.

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Ingredients

2 cups 500 mL BLACK RIVER - Partly Skimmed Mozzarella Shredded Natural Cheese
1 cup 250 mL Panko Breadcrumbs
1/3 cup 75 mL Milk
1/4 cup 50 mL Sun-dried Tomatoes, chopped
1/4 cup 50 mL Parsley
2/12 to 3 lb 1.5 to 2 Kg Boneless Leg Ontario Lamb, butterflied and trimmed
1/2 tsp 2 mL Salt
1/4 tsp 1 mL Black Pepper, ground
2 tbsp 30 mL Butter, melted
2 tbsp 30 mL Honey
2 tbsp 30 mL Balsamic Vinegar
Add to Shopping List View Shopping List

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