Smoked Paprika Roast Lamb with Summer Savory Stuffing

from Rock Recipes 3

This is an incredibly delicious recipe for tender roast leg of lamb has a flavourful smoked paprika and garlic rub on the outside. Inside is a fragrant summer savory and onion stuffing inside. What an amazing idea for Easter dinner or for any special Sunday dinner.

Prep time: 30 minutes

Cook time: 2 hours

Serves: 8 or more


4 lb boneless leg of lamb


1 small onion, finely minced

3 cloves garlic, finely minced

¼ cup butter

4 cups coarse breadcrumbs

2 tbsp dried summer savory

½ tsp black pepper

Pinch salt

1 egg, beaten

¼ cup vegetable stock or water


2 tbsp smoked paprika

1 tbsp olive oil

1 tbsp Worcestershire sauce

3 cloves garlic, finely minced

½ tsp black pepper

½ tsp kosher salt



Sauté the onions and garlic in the butter over medium heat for just a few minutes until the onions have softened but not browned.

Toss together the breadcrumbs with the summer savory, pepper and salt. Next add the sautéed onions and garlic along with the butter from the pan.

Beat together the egg and vegetable stock and pour over the bread crumb mixture. Mix the stuffing together with a wooden spoon until well combined.


Lay the boneless leg of lamb on a cutting board, opening it up so that it is as flat as possible. Cut horizontally into the thickest parts of the roast but not all the way through, so that you can fold the cut sections back and even out the thickness of the meat. Alternatively, you can use a meat mallet to pound the roast to about 1-1 ½ inch thickness.

Press the stuffing together in handfuls and place it evenly along the centre line of the flattened roast.

Bring the sides of the roast up over the stuffing and tie with several lengths of butcher string to close. Use a couple of lengths of butcher string to tie the two ends closed as well, so that they cross the other strings at a 90-degree angle. This helps keep the stuffing inside and ensures more even cooking.

Mix together all of the ingredients for the rub and spread the paste all over the roast. Use your fingers to rub it in evenly over all surfaces of the tied and stuffed lamb leg.

Let the rub marinate into the meat for 1 hour or so before roasting.

Preheat the oven to 400F.

Place the prepared roast in a shallow roasting pan or on a parchment-lined baking sheet to roast for 20 minutes.

Reduce the heat to 325F and continue to roast for about 90 minutes or until a meat thermometer inserted into the centre of the stuffing reaches 160F, which would indicate the lamb is cooked to medium-well.

Remove the roast from the oven and loosely tent it with aluminum foil. Allow the roast to rest for 20 minutes before carving.

Nada’s Tips & Tricks: I love lamb but most of my family doesn’t so I made this recipe with pork. Delectable and lots of great reviews around the table!

Contents and images used with permission by Breakwater Books Ltd.