Garlic & Pistachio Stuffed Leg of Lamb Recipe (video)

A roasted, stuffed leg of lamb on a plate, stuffed with pistachio garlic filling.

An impressive, delicious, and aromatic roasted lamb recipe for special occasions! My garlic and pistachio roasted stuffed leg of lamb is filled with garlic, rosemary, thyme, mint, pistachios, and dried apricots. The outside of the lamb is seasoned with garlic and herb spread before being roasted to perfection. Enjoy this juicy and unique lamb with a side of potatoes and salad for any special occasion or holiday. I think it’s perfect for Easter!

Watch My Leg of Lamb Video Tutorial

Watch my YouTube roasted, stuffed leg of lamb recipe for step-by-step instructions and see how to make this impressive dish! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Stuffed Leg of Lamb Recipe

Here are my tips for the main ingredients you’ll need to make this delicious roasted lamb. Find the full list of ingredients in the printable recipe card below.

  • Leg of Lamb – look for boneless leg of lamb at your grocery store. I got my lamb at Costco. Ask the butcher to remove the leg for you if a boneless leg is not available.
  • Fresh Thyme, Rosemary, Mint – fresh herbs are a must for this recipe! They will provide incredible flavor and aroma.
  • Garlic – you can never have too much garlic, right?!
  • Pistachios – I use salted, roasted pistachios for my recipes.
  • Dried Apricots – these tart and sweet dried fruits pair very nicely with lamb, especially when combined with pistachios.
  • Olive Oil – avocado oil will also work well.
  • Dijon Mustard – a must for lamb recipes! Mustard helps mask the gamey flavor of lamb.

Supplies & Ingredients for the Recipe

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A slice of stuffed lamb on a plate with a fork; on a table with the leg of lamb and salt and pepper shakers.

Preparing the Pistachio, Garlic & Apricot Filling

Making my pistachio and garlic stuffed leg of lamb is a breeze! If you don’t have a food processor, you can use a blender or a chef’s knife to finely dice the filling ingredients.

  1. Preheat the oven to 375°F. Remove the leg of lamb from the refrigerator and let is stand at room temperature while preparing the filling.
  2. First, prepare the garlic and herb spread. We’ll use half for the filling and half for seasoning the outside. Place the rosemary, thyme, garlic, mustard, olive oil, salt and pepper into the food processor. Make sure to strip the herbs from the stems first!
  3. Pulse until the garlic and herbs are finely diced and a thick paste forms. Remove half the paste into a bowl and set aside.
  4. To the remaining paste in the food processor, add the mint, pistachios, dried apricots, and maple syrup. Pulse the ingredients until a thick and chunky paste forms. Add the lemon zest last and mix one last time.

Preparing the Leg of Lamb for Stuffing

Once you have the spread and filling ready to go, it’s time to prepare the lamb for stuffing.

  1. Next, prepare the leg of lamb for stuffing. Remove the lamb from its packaging and pat it dry with paper towels.
  2. Place the fat side of leg face down onto a cutting board. Using a very sharp knife, slice the leg lengthwise, cutting the large piece of lamb into a ½-inch thick sheet. I recommend watching my video tutorial to see how it’s done.
  3. Since the leg of lamb can have pieces of varying thickness, I recommend slicing the lamb in sections for the best results.
  4. You can further flatten the lamb by using a meat mallet.
A closeup image of roasted, stuffed leg of lamb with pistachio and garlic filling; on a plate with fresh herbs.

Stuffing & Trussing Leg of Lamb

It’s very important to truss the stuffed leg of lamb prior to roasting! Trussing helps cook the meat more evenly and it will keep the filling in place.

  1. Once the leg of lamb is flattened into a thick sheet, spread the prepared pistachio and apricot filling over the top, spreading it evenly all over.
  2. Once the lamb is rolled, you want the fat side to be on the top. Start at the opposite end and roll the lamb and filling together into a log.
  3. With the fat side facing up, using a sharp knife to score the fat; this will help our spread/seasoning reach the meat better.
  4. Cut ten to twelve, 18-inch segments of kitchen twine. Starting at one end, slide the segments one at a time underneath the stuffed lamb, tying a tight knot at the top. Space the twine about ¾-inch apart. Trim the twine ends.

Roasting Instructions for Stuffed Leg of Lamb

  1. Once the lamb is trussed, transfer it into a large roasting pan. I line mine with foil for easier cleanup. Drizzle the lamb with avocado or olive oil and rub the oil into the meat.
  2. Next, add the garlic and rosemary spread, rubbing it into the lamb and spreading it evenly.
  3. The lamb is ready for roasting at this step. You can place the lamb into the refrigerator overnight if you’re preparing for the next day.
  4. Roast the lamb at 375°F until the internal temperature reaches 135°F to 140°F, which is medium doneness.
  5. Tent the lamb with foil after 45 minutes to prevent it from getting too dark.
  6. The roasting time will depend on the size of the leg. For a 4-pound leg, roast for approximately 1 hour, plus/minus 10 minutes. For a 5-pound leg, roast for approximately 1 hour and 20 minutes. For large pieces of lamb, around 8 pounds, roast for about 2 hours.
a closeup image of a slice of stuffed lamb on a plate with a fork, on a table with fresh mint.
A woman standing in a kitchen, holding a plate of roasted leg of lamb.

Serving Suggestions for Roasted Lamb

Once the lamb is roasted, remove it from the oven and let it rest for about 45 minutes prior to slicing and serving.

Before slicing the stuffed leg of lamb, cut and remove the kitchen twine. Use a sharp knife to slice the lamb.

Side Dish Recipe for Lamb

Here are some delicious side dish recipes you can enjoy with this delicious stuffed leg of lamb!

a close up image of potatoes with herbs in a bowl
a close up image of blackberry salad with fennel, avocado, apples

More Recipes to Try!

Enjoyed this delicious stuffed leg of lamb recipe? Check out some of my other recipes you’re sure to enjoy!

  • Apple & Bacon Stuffed Pork Loin – another impressive stuffed meat with apples, bacon, cranberries, and more! Served with a delicious gravy.
  • Easy Roasted Leg of Lamb – a simple recipe for roasted lamb – a fan favorite and go-to recipe for an easy dinner!
  • Garlic & Herb Rack of Lamb – roasted and juicy rack of lamb with an incredible garlic and herb spread! Plus, tzatziki sauce and tomato and cucumber salad recipes!
  • Red Wine Braised Lamb Shanks – a family favorite! Tender, fall-off-the-bone lamb slow-cooked in a rich gravy. So delicious!

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Garlic & Pistachio Stuffed Leg of Lamb Recipe (video)

1 hour prep + 1 hour 20 minutes cook
10 servings
Juicy and delicious garlic and pistachio roasted, stuffed leg of lamb with mint, rosemary, thyme, and dried apricots. Great for holidays!

Ingredients 

  • 5 lbs boneless leg of lamb, works with 4 to 8 pounds
  • 1/3 cup fresh rosemary
  • 1/4 cup fresh thyme
  • 15 medium garlic cloves
  • 3 tbsp Dijon mustard
  • 1/3 cup olive oil, or avocado oil
  • 2 tbsp coarse sea salt, I used Maldon salt
  • ground black pepper
  • 1 cup shelled, roasted pistachios
  • 20 dried apricots
  • 1 medium bundle of fresh mint, about 30 grams
  • 2 tbsp pure maple syrup
  • zest from 1 large lemon
  • 2 tbsp olive oil

Instructions

  • Preheat the oven to 375°F. Remove the leg of lamb from the refrigerator and let is stand at room temperature while preparing the filling.

Preparing the Spread & Filling:

  • First, prepare the garlic and herb spread. We’ll use half for the filling and half for seasoning the outside. Place the rosemary, thyme, garlic, mustard, olive oil, salt and pepper into the food processor. Make sure to strip the herbs from the stems first!
  • Pulse until the garlic and herbs are finely diced and a thick paste forms. Remove half the paste into a bowl and set aside.
  • To the remaining paste in the food processor, add the mint, pistachios, dried apricots, and maple syrup. Pulse the ingredients until a thick and chunky paste forms. Add the lemon zest last and mix one last time.

Preparing the Leg of Lamb:

  • Next, prepare the leg of lamb for stuffing. Remove the lamb from its packaging and pat it dry with paper towels.
  • Place the fat side of leg face down onto a cutting board. Using a very sharp knife, slice the leg lengthwise, cutting the large piece of lamb into a ½-inch thick sheet. I recommend watching my video tutorial to see how it’s done.
  • Since the leg of lamb can have pieces of varying thickness, I recommend slicing the lamb in sections for the best results.
  • You can further flatten the lamb by using a meat mallet.

Stuffing the Leg of Lamb:

  • Once the leg of lamb is flattened into a thick sheet, spread the prepared pistachio and apricot filling over the top, spreading it evenly all over.
  • Once the lamb is rolled, you want the fat side to be on the top. Start at the opposite end and roll the lamb and filling together into a log.
  • With the fat side facing up, using a sharp knife to score the fat; this will help our spread/seasoning reach the meat better.

Trussing the Lamb:

  • Cut ten to twelve, 18-inch segments of kitchen twine. Starting at one end, slide the segments one at a time underneath the stuffed lamb, tying a tight knot at the top. Space the twine about ¾-inch apart. Trim the twine ends.
  • Once the lamb is trussed, transfer it into a large roasting pan. I line mine with foil for easier cleanup. Drizzle the lamb with avocado or olive oil and rub the oil into the meat.
  • Next, add the garlic and rosemary spread, rubbing it into the lamb and spreading it evenly.

Roasting & Serving Instructions:

  • The lamb is ready for roasting at this step. You can place the lamb into the refrigerator overnight if you’re preparing for the next day. Remove from the fridge for 1 hour prior to roasting.
  • Roast the lamb at 375°F until the internal temperature reaches 135°F to 140°F, which is medium doneness. I highly recommend using a meat thermometer!
  • Tent the lamb with foil after 45 minutes to prevent it from getting too dark.
  • The roasting time will depend on the size of the leg. For a 4-pound leg, roast for approximately 1 hour, plus/minus 10 minutes. For a 5-pound leg, roast for approximately 1 hour and 20 minutes. For large pieces of lamb, around 8 pounds, roast for up to 2 hours.
  • Once the lamb is roasted, remove it from the oven and let it rest for about 45 minutes prior to slicing and serving.
  • Before slicing the stuffed leg of lamb, cut and remove the kitchen twine. Use a sharp knife to slice the lamb.
  • Serve the lamb with your choice of sides, such as my Garlic & Herb Baked Potatoes and Blackberry Apple Salad with fennel.

Nutrition

Serving: 1(1/10th) | Calories: 409kcal | Carbohydrates: 19g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Cholesterol: 91mg | Sodium: 1548mg | Potassium: 786mg | Fiber: 3g | Sugar: 12g | Vitamin A: 838IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 4mg