Boneless Lamb Leg Stuffed with Melting Chard and Mascarpone

2008 Nov/Dec

The stuffing melts together while the lamb is roasting to create a rich sauce when you slice into the cooked meat. This dish is decadent enough on its own and should be served with simple accompaniments such as risotto or smashed potatoes.


    • 4 T. olive oil
    • 2 bunches of swiss chard, stems and leaves separated
    • 1 head of roasted garlic, cloves squeezed out and reserved
    • 1/2 c. breadcrumbs
    • 1 bunch of Italian parsley
    • 1/2 c. mascarpone cheese
    • 1/4 c. grated parmesan cheese
    • 1 t. grated lemon zest
    • kosher salt and pepper to taste

3 lbs. butterflied leg of lamb


Preheat oven to 375°F. Roughly chop the chard after discarding the stems. Heat 2 T. of olive oil in a sauté pan over medium heat and cook the chard until it is wilted. Squeeze out the excess moisture, chop again, and again squeeze out the excess moisture. Using a food processor, combine the chard with all the ingredients except the leg of lamb and pulse until the mixture is well combined.

Lay the lamb on a clean work surface and evenly distribute the filling across the cut surface, leaving a 1-inch border on all sides. Roll the lamb into a tight package and tie it with twine.

In a hot sauté pan over medium-high heat, heat the remaining 2 T. of olive oil. When the oil is hot, brown the lamb on all sizes until it is crispy. Transfer to a roasting pan and roast the lamb in the oven for 35 to 40 minutes until an instant-read thermomenter reads 140°F to 150°F for medium rare and 160°F for medium to well-done. Remove the lamb from the oven, loosely cover with foil and allow the lamb to rest for 15 minutes before slicing and serving. Serves 6.