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Boneless Leg of Lamb with Mint, Pine Nut & Currant Stuffing

Martha Holmberg

Servings: six to eight.

In spring, lamb is one of my favorite foods. I’m particularly fond of the boneless leg because it lets me have fun with flavorful stuffings. Mint always works well with lamb, so I rolled the meat around a ­simple stuffing of fresh mint and parsley, toasted pine nuts, and dried currants, and secured the roast with kitchen twine (see a demonstration of this technique). The roast goes into the oven seam side up because I want to encourage crunchy bits of stuffing to form along the seam as the lamb roasts—they’re far too good to miss. The herb stuffing infuses the meat with flavor and helps keep it moist. Served with red onion jam, this roast feels thoroughly modern but with a respectful nod toward tradition, much like the food at my restaurants.


  • 1/2 cup dried currants
  • 1/2 cup tawny Port, or as needed
  • 1 cup toasted coarse breadcrumbs
  • 1/2 cup lightly packed coarsely chopped fresh mint
  • 1/2 cup lightly packed coarsely chopped fresh flat-leaf parsley
  • 3 Tbs. extra-virgin olive oil
  • 1/2 cup pine nuts, toasted to a light golden brown
  • Sea salt and freshly ground black pepper
  • 2 large eggs, lightly beaten (the eggs won’t be cooked hotter than 130°F, so if salmonella is a concern, use pasteurized eggs, or omit the eggs)
  • 3- to 4-lb. boneless rolled and tied leg of lamb
  • Red Onion Jam

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 600
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 175
  • Sodium (mg): 680
  • Carbohydrates (g): 40
  • Fiber (g): 3
  • Protein (g): 36


  • In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight. When ready to roast the lamb, drain the currants; discard the Port. Position a rack in the lower middle of the oven and heat the oven to 400°F.

  • In a large bowl, mix the bread-crumbs, mint, parsley, olive oil, pine nuts, and currants. Season to taste with salt and pepper. Add the beaten eggs and mix well.

  • Untie the lamb and unroll it. Lay the meat flat and pat dry with paper towels. Trim any excess fat and, if necessary, butterfly portions of the lamb to make it roughly rectangular and evenly thick. Sprinkle the inside of the lamb with salt and pepper and pat the stuffing evenly over the meat. Roll up the lamb tightly, from one short end to the other, and tie the roast snugly at 1-inch intervals with kitchen twine.

  • Sprinkle the outside of the lamb with more salt and pepper and then set it, seam side up, on a rack in a small roasting pan. Gather up any stuffing that escaped and poke it back in at the ends of the lamb roll. Roast until an instant-read thermometer inserted into a thick part of the roast reads 125° to 130°F (for medium rare), 60 to 70 min. Let rest for 15 min. and then carve into medium-thin slices. Serve topped with the red onion jam.


A boneless rolled and tied leg of lamb cooks evenly and is easy to carve. To add a stuffing, untie the twine, fill, and then roll and tie again (see Butterflying a boneless leg of lamb).


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Reviews (5 reviews)

  • KRCMc | 03/28/2016

    Excellent recipe, especially with the onion jam. I deliberately omitted the eggs and accidentally omitted the breadcrumbs. I did add a few garlic cloves and it turned out great none-the-less. Cooked it for 60 minutes and might have preferred it a bit rarer (was still on the rare side of medium). Will definitely make this recipe again.

  • domenic_a | 12/26/2013

    Very nice. I omitted the mint and inserted garlic cloves in the roast since I simply cannot cook lamb without garlic. We put it on the spit on the barbecue so it took a little less time. Turned out delicious.

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