This rolled leg of lamb is great for a big crowd and doesn't take much time to prepare. Use the best quality lamb and get your butcher bone and butterfly it so that you have one flat piece of lamb.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
Episode: The Nut Route
Rolled Leg of Lamb with Walnut and Arugula Stuffing
2 hr
40 min
6 to 8 servings
2 hr
40 min
6 to 8 servings


  • 1 1/2 cups coarse breadcrumbs
  • 3/4 cup walnuts 
  • 8 to 10 white mushrooms, stems removed, halved 
  • 2 cloves garlic, roughly chopped 
  • 1 shallot, roughly chopped 
  • 1 handful arugula 
  • 2 tablespoons plus 3 tablespoons olive oil, plus more as needed 
  • Salt and pepper 
  • One 4-pound leg of lamb, boned, butterflied and trimmed of sinew and excess fat
  • 3 tablespoons finely chopped fresh rosemary
  • 2 cups dry white wine 


Special equipment: kitchen twine

Preheat the oven to 400 degrees F.

Combine the breadcrumbs, walnuts, mushrooms, garlic, shallot and arugula in a food processor and process briefly until evenly combined. Add the 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper; pulse a few times. The mixture should be slightly moist and hold together in a ball when squeezed. If it doesn't hold together, add another tablespoon of oil and pulse again. Transfer to a bowl.

Lay the lamb flat, boned-side up, on a large work surface. Spread evenly with the stuffing and then roll up tightly. Tie with kitchen twine at 1-inch intervals to hold together securely. Place in a roasting pan.

In a small bowl, combine the rosemary and remaining 3 tablespoons olive oil; spread over the surface of the rolled lamb. Sprinkle generously with salt and pepper. Pour 1/2 cup of the wine over the leg.

Roast, pouring another 1/2 cup of the wine over the lamb every 20 minutes, until browned and an instant thermometer registers 140 to 145 degrees F in the thickest part of the lamb, about 1 hour 20 minutes. Cover with foil and let rest for 15 minutes before carving.

To serve, remove the string and slice 1-inch thick. Top with a drizzle of the jus from the roasting pan.

Cook's Note

I like to serve this with mashed potatoes and a colorful vegetable like broccoli or carrots.

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