Roast Leg of Lamb (Photo provided)

When I think of spring and Easter dinner, I think of roast leg of lamb.

I love the special taste of lamb and the versatility of the many ways to prepare lamb. 

I wanted to add some unique flavors and a healthier version, so I created this one using organic arugula, rainbow swiss chard and a special wild garlic Gouda cheese. 

Roast Leg of Lamb

5 pounds leg of lamb, boned and butterflied 

3/4 cup organic arugula, chopped 

3/4 cup of julienne-cut sun-dried tomatoes 

3/4 cup organic rainbow swiss chard, chopped 

1/2 cup of wild garlic Gouda cheese, crumbled 

Olive oil 

1/2  tablespoon dried Greek oregano

1/2 tablespoon fresh rosemary chopped

1/2 teaspoon garlic salt


Fresh lemon

Lay the leg of lamb on a work surface. Spread the arugula across the meat, leaving 1/2 inch around the edges.

Spread the rainbow swiss chard and julienne-cut sun-dried tomatoes, and then top with the Gouda cheese.

Roll the meat over, and tuck in the ends. Tie with kitchen twine every 2 inches end to end. Rub olive oil over the surface of the meat, and then sprinkle with oregano, garlic salt, pepper and rosemary.

Roast in roasting pan until brown and the thermometer reads 140 degrees. For medium rare, estimate an hour. 

Remove from the oven, and place on a cutting board. Let rest for 10 to 15 minutes. Remove the twine and slice.

Squeeze fresh lemon juice over the sliced lamb. I served mine with roasted fingerling potatoes and steamed asparagus. 

• Chef Debi Stuckwisch is the owner of Meals Like Mom Personal Chef service in McHenry County. She can be reached at 847-778-9351 or, or visit her new website at