Ingredients:
For the Stuffing:
- 1 cup Riceland long-grain white rice, cooked
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup chopped fresh parsley
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- ½ tsp salt
- ½ tsp black pepper
- ½ cup feta cheese, crumbled (optional)
- ½ cup toasted pine nuts or chopped almonds
- ½ lemon, juiced
For the Lamb:
- 1 (4-5 lb) boneless leg of lamb, butterflied
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- ½ cup white wine or chicken broth
- Butcher’s twine for tying
Instructions:
Make the Stuffing:
- Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until softened.
- Stir in cooked rice, herbs, salt, pepper, feta (if using), pine nuts, and lemon juice. Mix well and set aside.
Prepare the Lamb:
- Lay the butterflied leg of lamb flat, season with salt, pepper, paprika, and garlic powder.
- Spread the rice stuffing evenly over the meat. Roll the lamb tightly and tie with butcher’s twine at 1-2 inch intervals.
Roast the Lamb:
- Preheat oven to 375°F.
- Rub the outside of the lamb with olive oil and Dijon mustard.
- Place in a roasting pan, add white wine or broth, and roast uncovered for 1.5-2 hours, or until internal temp reaches 135°F(medium-rare) or 145°F (medium).
- Let rest for 15 minutes before slicing.
Serve & Enjoy!
- Serve with roasted vegetables and a side of tzatziki or chimichurri for extra flavor!
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