One 3 1/2 – 4lb boneless leg of lamb

2 tbsps Dijon mustard

2 heads garlic, finely minced

1 tbsp rosemary, finely minced

1/2 tbsp balsamic vinegar

1 tbsp olive oil

Salt & pepper to taste


2 cups ricotta cheese

1/2 cup mozzarella cheese

1/2 cup crumbled feta cheese

1/2 cup parmesan cheese

2 pkg  fresh spinach, steamed and squeezed dry of moisture

1 cup salsa, medium or hot

1 tbsp finely minced fresh thyme

1 tbsp finely minced fresh rosemary

1 tbsp finely minced fresh basil

Grated rind of 1/2 lemon

1 cup red wine

1 cup beef broth

Salt and pepper


Open the leg of lamb like a book. Combine the mustard, garlic, rosemary, balsamic vinegar and olive oil and spread over lamb. Season with salt and pepper.

Combine all filling ingredients together and place on top of the lamb gently patting down to coat evenly.  Then gently roll up the lamb and tie with kitchen twine.

Season the outside of the lamb with salt and pepper and place in a roasting pan.

Combine red wine and broth and pour over.

Roast in a 350F oven, basting occasionally, for about 1 hour for rare (135F on an instant read thermometer) or to desired doneness.

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