Stuffed Leg of Lamb

For an elegant Easter dinner, serve this butterflied leg of lamb filled with a savory stuffing of zesty herbs and tangy feta cheese. It's superb!


3/4 cup golden raisins

1/4 cup fresh oregano, chopped, or 2 teaspoons dried

1/4 cup fresh rosemary, chopped, or 2 teaspoons dried

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons garlic, chopped

1/3 cup bread crumbs

1/2 teaspoon balsamic vinegar


2 1/2 Tablespoons olive oil

4 Tablespoons feta cheese

1 (5-6 pounds) leg of lamb, butterflied

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Preheat oven to 450°.
Place raisins in a saucepan with 2/3 cup water. Bring to a boil. Remove from heat and allow them to plump for 5 minutes. Drain and chop.
Combine raisins and remaining ingredients in a small bowl, mixing thoroughly.
Open lamb and spread above mixture over entire inside surface. Roll and tie with string. Rub outside with 1 Tablespoon olive oil.
Cook for 12 minutes per pound for rare and 15 minutes per pound for medium.
Serves: 6-8