Stuffed Leg of Lamb Recipe

Preheat the oven to 375°F (190°C).

In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, rosemary, thyme, parsley, olive oil, salt, and pepper.

Lay the leg of lamb flat on a cutting board and make incisions all over the flesh using a sharp knife.

Stuff the breadcrumb mixture into the incisions, pressing it down firmly.

Roll up the leg of lamb and tie it securely with kitchen twine.

Place the stuffed leg of lamb on a roasting rack in a roasting pan.

Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.

Remove from the oven and let it rest for 10 minutes before slicing.

Serve the stuffed leg of lamb sliced, garnished with fresh herbs if desired.