Bonnie's Favorite Herb and Garlic Stuffed Leg of Lamb
PREP TIME: 2 Hours
SERVES: 6 to 8

Leg of lamb is best prepared from an animal that is 6-months to 1-year-old. It has a very mild flavor and is tender when roasted. Though lamb was not often used in plantation cooking, it seems to have been a real specialty at Rosedown Plantation. When flavored with rosemary, sage and garlic, there is nothing better. Just ask Bonnie!


  • 1 (5-pound) leg of lamb
  • 1/4 cup rosemary, minced
  • 1/4 cup sage, minced
  • 1 tbsp tarragon, minced
  • 1 tbsp thyme, minced
  • 1/4 cup garlic, chopped
  • 1/4 pound butter, melted
  • salt and cracked black pepper to taste
  • 1/2 cup rose petals, chopped

Preheat oven to 450 degrees F. Using a sharp paring knife, remove the fell or white, papery membrane covering the leg of lamb. In a small mixing bowl, combine all of the herbs and garlic and blend well to incorporate. Season to taste using salt and pepper. Cut a 1-inch hole at intervals around the roast and stuff with equal portions of the seasoning mixture. Fill a minimum of 1 dozen holes. Place the lamb, fat side up, in a large baking pan and drizzle with butter. Rub the remaining herb mixture over the lamb and season to taste using salt and pepper. Place in the oven, uncovered, and cook 10 to 15 minutes. Reduce temperature to 375 degrees F. Roast 30 minutes per pound or until internal temperature reaches 140 degrees F for medium, basting occasionally. Allow lamb to sit 30 minutes before carving and serve with pan drippings. Garnish with rose petals.

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