Smoked Paprika Roast Lamb with Summer Savory Stuffing

Step 1

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

Step 2

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

Step 3

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

Step 4

Lay the boneless leg of lamb on a cutting board opening it up so that it is as flat as possible on the board. At this point 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 a 1 to 1 1/2 inch thickness.

Step 5

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

Step 6

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.

Step 7

Mix all of the ingredients in the Smoked Paprika Rub together 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.

Step 8

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

Step 9

Preheat oven to 400 degrees F.

Step 10

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

Step 11

Reduce the heat to 325 degrees F and continue to roast for about 1 hour and 30 minutes or until a meat thermometer inserted into the center of the stuffing reaches 160 degrees F. This temperature should cook the lamb to medium well.

Step 12

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