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Italian Stuffed Leg of Lamb Roast (Grain & Dairy Free)

  • Author: Jaime Hartman
  • Total Time: 2 hours 30 mins
  • Yield: 8 1x


Grain free, paleo friendly stuffed leg of lamb with Italian flavors.


  • 1 4-5 pound boneless leg of lamb
  • 1 tablespoon coconut oil
  • 1/2 cup raw cauliflower, finely chopped
  • 1 small shallot, chopped
  • 3 cloves garlic, finely chopped
  • 4 ounces white button mushrooms, roughly chopped
  • 1 cup coarsely chopped artichoke hearts (frozen or canned)
  • 2 teaspoons dried oregano (divided)
  • 3 tablespoon olive oil
  • salt and freshly ground pepper


  1. Remove lamb from packaging and unroll on a work surface. Allow to sit at room temperature for one hour.
  2. Heat coconut oil in large skillet over medium heat. Add cauliflower and sautee until soft (about 5 minutes).
  3. Add shallot, garlic, mushrooms, and artichoke hearts. Sautee until mushrooms have released their liquid (about 5 more minutes).
  4. Add 1 teaspoon of oregano and salt and pepper to taste. Let cool for at least 30 minutes.
  5. Preheat oven to 350 F.
  6. Spread stuffing over the lamb, pressing it into any crevices. Reform the lamb into a cylindrical shape and tie it in 4 to 6 places with butcher’s twine.
  7. Combine the olive oil, remaining teaspoon of oregano, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl and brush all over the lamb.
  8. Place roast on a rack in a roasting pan. Roast for 1 1/2 hours, or until temperature of the thickest part is 120 – 125 F.
  9. Let rest, tented with aluminum foil, for 15-20 minutes. Remove the twine and slice into 1/2 inch slices for serving.
  • Prep Time: 1 hour
  • Cook Time: 90 mins
  • Category: Entree