This herb-stuffed lamb recipe is the perfect meal for Easter dinner, but it can also be made year-round for any special occasion.
Lamb can dry out easily, so we decided to cook it on a Cedar wood plank to keep the meat moist and juicy (and it adds delicious flavor!). This recipe can be modified to cook on the grill, instead of the oven.
Total Time: 2 hours
- 3 Cedar Planks
- 3 lb. boneless Leg or Shoulder of Lamb, butterflied
- 1 tsp. Salt
- 1 cup mixed Herbs (Your Choice: Thyme, Mint, Sage, Rosemary)
- 1 cup Parsley, roughly chopped
- 1 large Head of Garlic
- ¼ cup of Olive Oil
- 4 cups mixed Carrots, Potatoes, Shallots, Garlic, chopped
- Olive Oil
- Salt & Pepper to taste
- Cooking Twine
- Deep Baking Sheet with a Rack
- Meat Thermometer
For strong, bold wood
flavor, use Hickory planks
instead of Cedar.
- Soak the cedar planks in hot water for at least 15 minutes.
- Preheat the oven to 365°F.
- Make the herb paste: blend herbs, parsley, garlic, and oil in a food processor.
- Sprinkle lamb on all sides with salt and pepper, place outer side (side with fat) down. Spread 2/3 of the herb mixture on the inside.
- Wrap the lamb up and secure with cooking twine. Rub the outside with the remaining herb mix.
- Place the lamb on one of the planks, and spread the chopped veggies sprinkled with oil, salt and pepper on the other two planks.
- Bake in the oven on a deep baking sheet with a rack: remove the veggies when soft and lightly browned on the edges, and cook the lamb for about 1 hour and 30 minutes, or until the inside temperature reaches about 130°F.
- Let the meat rest for about 20 minutes on the plank before cutting.
- Slice the lamb and serve with roasted veggies.