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5 from 20 votes
No fail Stuffed grilled leg of lamb holiday entertaining!  Simply seasoned with herbs and spices and stuffed with goat cheese this boneless lamb is ideal for gourmet dinners.  
No fail Stuffed Grilled Leg of lamb
Prep Time
20 mins
Cook Time
25 mins
Resting time after cooking
15 mins
Total Time
45 mins

This No fail Stuffed Grilled Leg of lamb recipe is ideal for easy holiday entertaining!  Simply seasoned with herbs and spices and stuffed with goat cheese this boneless lamb is the definition of a gourmet dinner.

Course: BBQ, Main Course
Cuisine: American
Keyword: easy easter lamb recipe,, easy holiday lamb recipe, grilled lamb recipe,, grilled leg of lamb recipe
Servings: 8
Calories: 314 kcal
Author: Michele Hall
  • 5 pound boneless leg of lamb
  • 1/4 cup whole grain mustard (dijon mustard ok too)
  • 1 tablespoon parsley fresh, minced fine
  • 1 tablespoon tarragon
  • 1 teaspoon salt
  • 1 teaspoon pepper
Goat Cheese Spread
  • 8 ounces goat cheese
  • 1/4 cup parsley fresh, minced fine
  • 3 cloves garlic minced fine
  1. In a small bowl, mix all the ingredients for the goat cheese spread: goat cheese, 1/4 cup parsley and garlic.  Mix to combine and set aside.

  2. Remove the lamb from elastic netting, discard netting.  Rinse and pat dry.  Butterfly lamb by cutting small pieces like a book to open up so it is one even flat piece.  If there is one area that is a little thicker you can place a piece of plastic on top and pound it thinner so it is all even.

  3. In a small bowl combine mustard, salt, pepper, 1 tsp parsley, and tarragon and combine will.  Generously season the butterflied lamb by slathering on the mustard mixture all over all sides of the lamb.

  4. On the inner side of the lamb (the less pretty one) along one of the long sides spread a 2 Inch strip of the goat cheese spread.

  5. Carefully take the side with the goat cheese on it and roll it into a long log shape.  Using butchers twine or regular string tie the lamb log at about 2inch intervals making sure that the log is the same width from one end to the other for even cooking.  

  6. Preheat grill to high.  Once hot, sear all sides about 4 minutes each so they have good grill color.  Turn off the side burner and place leg of lamb on the side with no flame.  You will continue to cook using indirect heat/ closed lid until the lamb reached 130° for medium rare.  (Or whatever desired temperature you desire.  See notes for classifications.  ). I cooked a 5 pound boneless leg of lamb and it took about 25 minutes.  The actual time will depend on the heat of your grill and thickness of the lamb piece.  Use a thermometer.

  7. Once its at your desired temperature remove from the grill (turn grill off) and allow the lamb to rest for at least 15 minutes.  Cut off ties then carve to about 2" thick slices for serving.

Recipe Notes

Lamb Doneness Temperatures:
120° Rare
130° Medium Rare
140° medium
any further doneness the lamb can be very dry, but 150° is the guideline for medium well