Random Recipe: Two Garden Lamb

Two Garden Lamb

I created this recipe on a day when I had the “what the hell can I?” moments of having an ingredient (butterflied leg of lamb) and not having planned anything special around it. I pretty much thought through various flavor combinations and decided on this particular combination. It’s called “two garden lamb” because I ended up going to both the side garden (for the sage and parsley) and the back yard to get some lemons. I wouldn’t recommend using dried herbs in place of the fresh ones here.


2.5 pounds butterflied (boneless) leg of lamb
1 clove of garlic
Salt and freshly ground black pepper

For the oil rub:

Extra virgin olive oil
3 cloves of garlic
1 cup fresh parsley
5 fresh sage leaves (medium-sized)
½ cup fresh rosemary
Juice of ½ lemon
Salt and Pepper

For the stuffing:

8 oz. cremini (brown) mushrooms
½ onion
2 cloves of garlic
Pinch of rosemary leaves
Pinch of dried porcini powder
1 TS unsalted butter
Olive oil
1 TS pancetta, diced


Preheat oven to 375F

Take out the lamb from the refrigerator and poke slits into it with a sharp knife. Slice the clove of garlic thin and stuff the lamb with the garlic slices. Mix together the oil rub ingredients and rub generously onto all the exposed meat.

Saute the sliced mushrooms with the onion until nice and golden brown in a little butter. Cube the pancetta and add into the pan as well, let cool about 10 minutes once done.

Chop the herbs together in and mix with the sauted mushroom mixture and the rest of the stuffing ingredients. Spread stuffing onto the meat.

Tie the roast back up and tie it into shape with butcher’s twine and then heat a pan to smoking. Sear the roast on all sides, and then let rest for 10 minutes.

Place the roast into the middle of the oven and cook until the internal temperature reaches about 130 for a medium-rare. Remove the roast from the oven, and let rest for 5-10 minutes with a loose foil cover.

Carve and serve!