Lamb stuffed with goat cheese, tomatoes and basil Recipe

click to rate
3 votes | 1282 views

Really fantastic recipe.

Prep time:
Servings: 8


Cost per serving $4.57 view details


  1. 1. Mix everything for the stuffing together gently - break up the goat cheese but don't turn it into paste.
  2. 2. Preheat the oven to 400F. Open the lamb out like a book. Cut some pockets in the thickest parts of the meat - this just gives you extra places into which to stuff cheese mixture. Season the flesh of the lamb with salt and pepper and spread stuffing over it, pushing the cheese mixture into any pockets you've created. Roll up, tie with string at intervals, and season well.
  3. 3. Place in the roasting pan and roast for 15 minutes. Decrease the temperature to 375F and roast for another 50 minutes. Transfer lamb to a carving board, cover with aluminum foil, and insulate with clean kitchen towels. Let rest 15 minutes before slicing.


Add the recipe to which day?
« Today - Jun 02 »
Today - Jun 02
June 3 - 9
June 10 - 16
June 17 - 23
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 195g
Recipe makes 8 servings
Calories 458  
Calories from Fat 297 65%
Total Fat 33.35g 42%
Saturated Fat 12.82g 51%
Trans Fat 0.0g  
Cholesterol 111mg 37%
Sodium 303mg 13%
Potassium 700mg 20%
Total Carbs 8.51g 2%
Dietary Fiber 1.5g 5%
Sugars 0.55g 0%
Protein 30.68g 49%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)



  • Patricia Turo
    You got me here, all the ingredients I love.
    I've cooked/tasted this recipe!


    • Patricia Turo
      June 20, 2010
      I noticed you have a lot of recipes with goat cheese. Just got back from the South of France and my husband and I bought a nice selection of the wonderful local chèvre, a bottle of wine an "a la maison" baguette and had a beautiful lunch. This is one of the best things about renting an apartment instead of a hotel, as you can try the local products. We have been going to Haut de Cagne and many other parts of France for over 30 years and still am amazed at the huge selection of chèvre.

      My family comes from Shrewsbury and I will be back visiting them in a few weeks. But when I'm in the US, I'm always longing for chèvre.

      Great recipes!
      • Janis Tester
        June 17, 2010
        It is so good! You will love it.
        • John Spottiswood
          June 17, 2010
          This looks truly amazing. Will try this summer for sure!

          Leave a review or comment