Stuffed Rotisserie Leg of Lamb with Spinach, Feta & Walnuts

Last Saturday, after attending one of Alex's baseball games, we returned home famished and needed a hearty meal. That's when our go-to Stuffed Rotisserie Leg of Lamb with Spinach, Feta & Walnuts came to the rescue. It's one of those dishes that sounds fancy but is surprisingly manageable. Donald, my ever-supportive taste-tester, swears it's like having a restaurant meal at home, minus the NYC price tag. I love how this meal brings our family together at the kitchen table. Plus, the satisfaction from making something deliciously wholesome is unparalleled. Here’s how you can treat your family to this sumptuous dish. Also, don’t forget to check out our gluten-free lemon crinkle cookies for a sweet finish!

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Stuffed Rotisserie Leg of Lamb with Spinach, Feta & Walnuts

Why you’ll love this recipe

You’ll love this recipe because it’s both impressive and straightforward. It makes for an excellent centerpiece dish during special gatherings or as a treat for your family on a relaxing weekend. The rich combination of lamb's savory taste with the fresh, tangy stuffing is what unforgettable meals are made of. The ease of the rotisserie cooking method is perfect for busy parents who still want to enjoy delightful homemade dinners without too much effort.

Ingredients

5-6 pound boneless leg of lamb
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons chopped garlic
¼ cup fresh mint, chopped
¼ cup Italian parsley, chopped
½ cup walnuts
1 lemon, zested
6 ounces feta cheese, good quality
5 ounces fresh spinach or about 1 cup of thawed frozen spinach

Step-by-step instructions

Remove the string or netting from the leg of lamb and open it on a cutting board. Butterfly the lamb to lay it flat.
Trim the lamb of excess fat, silver skin, and sinew.
Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 10 minutes. Transfer to a mini food processor and chop finely.
Roughly chop the garlic, mint, and parsley, and add to the food processor to chop more finely. Mix with the walnuts.
Break up the feta cheese into small pieces and add it to the walnut and herb mixture. Toss to combine.
If using fresh spinach, blanch it in boiling water for 30 seconds, then transfer to an ice bath. Drain and squeeze out excess moisture, then chop and add to the stuffing mixture.
If using frozen spinach, thaw completely, squeeze out excess moisture, and add to the walnut feta mixture.
Season the butterflied leg of lamb with kosher salt and pepper. Spread the stuffing evenly along the length of the leg.
Roll the lamb into a spiral and tie it with kitchen twine every 1 to 2 inches.
Assemble the rotisserie according to the manufacturer’s instructions. Heat the grill to 400° using an indirect cooking method.
Place a drip pan under the lamb and attach it to the rotisserie. Cook until the internal temperature reaches 125°F for medium rare, removing when 5-7° below desired doneness.
Let the lamb rest for 15 to 20 minutes before carving into ½ inch thick slices.

Recipe tips & variations

To bring out a pleasant, subtle sweetness in the garlic, consider not sautéing it before adding to the mix. Also, if you’re out of fresh herbs, dried ones can work in a pinch—just remember to lessen the amount as dried herbs have more potent flavors. If you crave a bit more texture, consider tossing in some chopped roasted red peppers into the stuffing for an extra depth of flavor.

Storage & reheating

To store leftovers, wrap the meat tightly in aluminum foil or place it in an airtight container before refrigerating. It should last up to three days. Reheat slices in a covered dish at a low temperature, around 275°, to keep the lamb from drying out. Or, add slices to a skillet with a splash of broth and gently warm it through.

FAQs

Can I prepare the stuffed leg of lamb ahead of time and cook it later?
Yes, you can prep the lamb a day in advance. Just keep it refrigerated and bring it to room temperature for about an hour before cooking.

What is the best internal temperature for perfectly cooked rotisserie lamb?
Aim for 125°F for medium-rare—always check 5-7° before it reaches your desired level of doneness as it will continue to cook while resting.

How can I make this stuffed lamb recipe without a rotisserie grill?
You can roast it in the oven at about 375°F on a rack in a roasting pan until it reaches the ideal temperature, ensuring you still use a drip pan underneath.

What side dishes pair well with stuffed leg of lamb with spinach, feta, and walnuts?
This dish loves company like roasted potatoes, a fresh Greek salad, or even quinoa pilaf to soak up those tasty juices.

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