Boneless Leg of Lamb - Kraft Recipes Top
Comida Kraft
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Boneless Leg of Lamb

Prep Time
Total Time

18 servings

Prep for our Boneless Leg of Lamb recipe in just 15 minutes! Then continue with the Boneless Leg of Lamb recipe for a tasty stuffed leg of lamb dish.

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Make It

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  • Heat oven to 425°F.
  • Heat oil in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 5 min. or until mushrooms are tender and liquid is cooked off. Cool slightly.
  • Meanwhile, prepare stuffing as directed on package, reducing water to 1 cup and butter to 2 Tbsp. Add mushrooms and cheese; mix lightly.
  • Place lamb, cut side up, on cutting board; press to flatten. Spread with stuffing mixture. Roll up, starting at one long side. Tie closed in several places with kitchen string. Place in 13x9-inch baking dish. Pour dressing over lamb; sprinkle with rosemary.
  • Bake 1 hour 20 min. or until lamb is medium-rare doneness (150°F). Remove from oven. Cover with foil; let stand 10 to 15 min. or until medium doneness (160°F).

Special Equipment Needed

Serving Suggestion

Balance this special-occasion entree with smart side dishes. For example, choose a small baked potato or roasted potato wedges and a hot cooked green vegetable.

How to Select Lamb

Look for lamb that is pinkish red and has a velvety texture. Dark red meat usually indicates the meat is older.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 290
Total fat 14g
Saturated fat 5g
Cholesterol 95mg
Sodium 340mg
Carbohydrate 8g
Dietary fiber 1g
Sugars 1g
Protein 31g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from We loved this! We loved this! My picky eater (3 yrs old) gobbled it up! My husband couldn't stop eating it as he was trying to dish it! It was moist and the flavors all complimented eachother so well. We didn't find the dressing specified in the recipe, so we used a pepercorn vinaigrette. Ours didn't turn out as beautifully (presentation), but who cares when it's so tasty!! we'll be making this again for family get togethers!
Date published: 2008-07-22
Rated 5 out of 5 by from This was a great recipe! This was a great recipe! My picky eater loved it. A cautious note is to watch for overcooking of the lamb particularily if you this is your first attempt at lamb.
Date published: 2010-08-29
Rated 5 out of 5 by from I have made this recipe twice. I have made this recipe twice. I substituted the lamb with a pork tenderloin. It was excellent. Just be careful not to overcook.
Date published: 2007-04-10
Rated 4 out of 5 by from This was great! This was great! I loved this with the stuffing. Would definitely make this again.
Date published: 2010-04-14
Rated 4 out of 5 by from My family enjoyed this very much and I plan to make it again soon. My family enjoyed this very much and I plan to make it again soon.
Date published: 2005-11-29
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