This is a delicious lasagna recipe from my mother. In our family, it has long been a favorite!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 1/2) pound leg of lamb, butterflied
- olive oil, or as needed
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
- 1 (8 ounce) package crumbled feta cheese
- 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
- 3 cloves garlic, minced
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
- Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
- Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 10 g |
| Sodium | 602 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with lamb chops. I seared the lamb in my cast iron skillet then added the stuffing on top covered with foil and baked in oven at 375 for 10 mins. It was delicious!
At a loss….I followed the recipe to the letter but the amount of time this had to cook was way off for me. My husband and son love lamb and all the spices sounded delicious so I thought it would be perfect. They said the meat didn’t have much flavor unless you ate every bite with the filling.
I made this for my wife’s birthday as lamb is her favorite and artichoke hearts are her second favorite. We had several people over and everyone agreed it was 5 stars. It did take a little longer than advertised to cook, however.
Wonderful change of pace from the normal rosemary seasoned lamb dishes. Lots of juices retained by cooking it wrapped in foil. Great flavor. Only thing that is a challenge is getting it rolled up, depending on the shape of it this can be difficult, but don’t sweat it, just make it work whatever way you have to, it will still cook just fine. Make sure you wrap it well with foil, it is a large chunk of meat and you are going to need more than one sheet. I ended up using 4, 1 under it and 3 wrapped around it. Enjoy. Thank you poker playing chef!
This is my recipe and I hope that you like it. Try as I may, I cannot get any pictures of it to load. There is a series of pictures on my home page pertaining to this recipe. If any of you make and enjoy the recipe I would sure appreciate if you could upload a picture of it. It’s one of my favorites.