Fresh Crottin Stuffed Leg of Lamb

8 servings
30 min prep time
02 hrs 40 min total time


Spinach Stuffing

1/3 cup olive oil

1 cup chopped red onions

12 ounces prewashed baby spinach, chopped

1 tablespoon salt

1/8 teaspoon freshly ground pepper

1/4 cup pine nuts

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

4 ounces (about 1 cup) Vermont Creamery Crottin crumbled


1 (5- to 7-pound) leg of lamb, trimmed, boned, and patted dry

1/4 cup olive oil

3 tablespoons fresh lemon juice

2 large cloves garlic , minced

1 tablespoon chopped fresh thyme

2 teaspoons salt

1/2 teaspoon freshly ground pepper

2 cups hot water


  • STEP 1

    Heat oven to 400ºF.

  • STEP 2

    Heat oil in large skillet over medium-high heat. Add onion and sauté about 10 minutes until soft. Add spinach and parsley; sauté about 2 more minutes or until spinach is wilted. Remove from heat; stir in pine nuts, sun-dried tomatoes, salt, pepper, and fresh Crottin.

  • STEP 3

    Place lamb, skin-side down, on work surface. Flatten slightly. Combine 1/4 cup olive oil, lemon juice, garlic, thyme, salt, and pepper in small bowl; beat well with a fork.

  • STEP 4

    Rub half of oil mixture over top of lamb. Spread spinach mixture over top of lamb. Starting at the shank end, fold a third of the meat over, then fold leg portion over top. Tie with kitchen string, starting at thicker end and using slipknots to form a roll enclosing the stuffing. Close cavities at ends with a threaded larding needle. Rub outside thoroughly with remaining oil mixture.

  • STEP 5

    Transfer meat to large roasting pan. Add 1 cup hot water to pan. Roast, basting frequently, about 2 hours for medium or until meat thermometer inserted into thickest part of meat registers the desired degree of doneness. Add more hot water to pan as necessary, to prevent drippings from burning.

  • STEP 6

    Transfer lamb to a serving platter and let stand several minutes before carving. Strain drippings and ladle sauce over the meat.