Many people shy away from lamb because they’re afraid it might taste too gamey, but this recipe is so flavorful that even skeptics will enjoy it.

Lamb is a great alternative source of protein, containing about 23 gram per 3-ounce serving. It's also low in fat, and by pairing the lean meat with herb stuffing, you infuse it with a ton of flavor—versus a ton of extra fat.

Try this dish at home and serve it with a big salad or seasonal veggies. Any leftovers are delicious in a sandwich the next day. And with summer quickly approaching, this recipe can also be used at a barbeque. Just prep it per the instructions below and throw it on the grill while enjoying a cold beer. Cheers!

HERB-STUFFED LEG OF LAMB

Ingredients:
1 4-lb boneless Butterfield leg of lamb (a butcher can do this for you)
1 tbsp chopped parsley
1 tsp chopped oregano
1 tsp chopped thyme
Salt and pepper to taste
2 tbsp olive oil
2 tbsp butter

Instructions:
1) Preheat oven to 425 degrees F. Open lamb and sprinkle with the herbs, and then tie. Season outside of the lamb with salt and pepper to taste.
2) Place a large roasting pan over high heat, add oil and heat until just before smoking.
3) Add lamb and sear all sides until well brown, about 15-20 minutes.
4) After it is seared, add butter and brown. Baste the leg and place in the oven.
5) After about 8 minutes, turn and baste the leg. Repeat 2 times.
6) Cook an additional 8 minutes to get to medium-rare. Cook longer if you would like medium-to-well.
7) Remove roast from pan and let sit at least 15 minutes before slicing.