Spinach-Stuffed Lamb

  • Active Time 15m
  • Total Time 2h 50m

Serves 6


  • 1 leg of lamb, butterflied
  • 1/4 cup marmalade
  • 1 tablespoon butter, softened
  • 1 teaspoon rosemary leaves
  • For the Stuffing:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 12 ounces fresh chopped spinach
  • 4 ounces sliced almonds, toasted
  • 1 egg, lightly beaten
  • 1 teaspoon rosemary leaves


Prepare a fire in a kettle-type grill. Allow to heat for at least 1 hour with the lid off.

Heat the oil for the stuffing in a shallow pan and fry the onion until tender. Add the spinach and cook until soft; drain. Combine the onion and spinach with breadcrumbs, almonds, egg and rosemary. Spread over the inside of the lamb. Roll up and tie with wet string to keep the lamb in shape while it cooks. Weigh the lamb to calculate cooking time.

Combine the marmalade, butter and 1 teaspoon rosemary leaves. Spread the mixture over the surface of the lamb. Cook the lamb, covered, with the vent open, brushing occasionally with cooking juices. For each 1 pound, allow 20-25 minutes for rare, 25-30 minutes for medium or 30-35 minutes for well done. Total cooking time will be about 1 1/4 hours. Remove the lamb from the grill and leave to rest for 20 minutes in a warm place, covered loosely with foil, before carving.

Recipe reprinted by permission of Cooking.com. All rights reserved.

RecID 5748

nutrition information per serving

599 calories; 28g total fat; 234mg cholesterol; 251mg sodium; 17g carbohydrates; 4g fiber; 69g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com