Stuffed leg of lamb with pine nuts, mint and feta

By Christine Cushing
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Stuffed leg of lamb with pine nuts, mint and feta

A delicious Greek feast accompanied by Greek potatoes. Bring on the mint, feta and pine nuts!




  • 3 ½ pounds boneless leg of lamb (3.75 kilograms)
  • 1/4 bunch each of mint and fresh dill , divided
  • 3 green onions, chopped
  • 1/4 cup pine nuts, lightly toasted (50 millilitres)
  • 1/3 cup crumbled Greek feta (80 millilitres)
  • 2 cloves garlic, chopped
  • Salt and freshly cracked black pepper to taste
  • 2 tablespoons olive oil (30 millilitres)

Greek potatoes

  • 2 teaspoons lemon juice (10 millilitres)
  • 1 tablespoon olive oil (15 millilitres)
  • 2 tablespoons water (30 millilitres)
  • 1 tseaspoon dried Greek oregano (5 millilitres)
  • 2 pounds Yukon gold potatoes, peeled and cut into wedges half
  • Sea salt and freshly cracked black pepper


Lamb (serves 8)

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In medium bowl, combine thee quarters of herbs, green onions,  pine nuts, feta, two cloves garlic, salt and pepper.  Blend.       
  3. Cover inside surface of leg with stuffing, leaving two inches all around for rolling.  Roll leg, keeping grain horizontal. Fasten tightly with butcher’s twine holding log shape. 
  4. Rub lamb with remaining herbs, olive oil and season with salt and pepper . Roast for 20 minutes. Reduce oven to 350 degrees Fahrenheit. and roast for 40 to 45 minutes. Use instant read thermometer for best results. The temperature of center of lamb should read 150 degrees Fahrenheit.

Greek potatoes (serves 6)

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
  3. Toss potatoes with vinaigrette in a small roasting pan. Season potatoes with salt and pepper. Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. Serve.


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