At each Christmas celebration, the table is dressed with a central piece that, more than a dish, becomes the epicenter of flavors, aromas and shared moments. This roasted and stuffed leg of lamb is that marvel of flavor, it will captivate the family's senses and become the center of attention on your festive table. Stunning and exquisitely flavorful, this recipe is a tribute to culinary tradition, infused with a vibrant fusion of flavors.

The secret to its charm lies in a combination of fresh herbs that elevate the meat to new levels of flavor and freshness. A mixture of rosemary, thyme, sage or oregano joins a handful of Italian parsley, generating an aromatic paste that embraces the lamb meat before passing through the oven. But that's not all: a refreshing lemon and mint gremolata becomes the perfect compsa to serve, adding a citrus explosion that perfectly complements the juiciness of the meat.

The magic doesn't stop there; Sweet potatoes and fennel, cooked to perfection under the lamb as it roasts, serve as an aromatic ready-made garnish. However, here versatility becomes your best ally: feel free to substitute them with your favorite root vegetable depending on the season or your culinary preference.

Preparing this roast leg of lamb is more than a recipe; Awaken your palate and the festive spirit! With each cut, the intoxicating aroma and infused flavors will transport you to an incomparable culinary experience, elevating your holiday celebration to new heights of delight and gastronomic satisfaction.

A trick! You can prepare the lamb with the stuffing one or two days before roasting it, this way it will be flavored and you will have more time to organize on those days when we have so many things to prepare.


For the leg of lamb:

  • 1.6 to 2.3 kg of boneless lamb leg* (you can ask your butcher to prepare it, ideally in the shape of a butterfly)
  • 8 to 10 cloves of garlic
  • Salt
  • Black pepper
  • 1 cup fresh mixed herbs (rosemary, thyme, sage, or oregano)
  • 1 cup parsley
  • 1 tablespoon lemon zest
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt, plus additional for vegetables
  • 1/2 teaspoon black pepper, plus additional for vegetables
  • 6-7 tablespoons olive oil
  • 3 sweet potatoes, cut into wedges lengthwise
  • 1 medium red onion (or 2 small ones), halved and sliced ​​lengthwise
  • 2 fennel bulbs, cut lengthwise into wedges

*The stuffed lamb recipe can be adapted to other meats, such as pork, turkey or even chicken. The choice of meat can slightly alter the flavor and cooking time .

For the mint gremolata:

  • 1/3 cup olive oil
  • 1/3 cup finely chopped mint leaves
  • 1/3 cup finely chopped Italian parsley
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 clove garlic, finely chopped
  • 1/4 cup finely chopped shallot
  • A pinch of cayenne pepper
  • Salt


We prepare the lamb:

  1. Prepare the lamb: remove any unwanted fat, pat dry with paper towels, and place on a work surface.
  2. If you prefer, keep the outer layer of fat and make cuts in an "X" shape. Then, season all sides of the meat with salt and pepper.
  3. Prepare the filling: In a food processor or chopper , place the herbs, parsley, garlic, lemon zest, salt and pepper. Process until you obtain a paste, and then add 5 tablespoons of olive oil. Mix vigorously until you obtain a thick, dense consistency.
  4. Distribute 2/3 of this mixture inside the lamb, spreading it well. Roll it up and tie it with kitchen twine every 2 centimeters. Remember to press well, because in the oven the meat shrinks as it releases juice, and at that moment it would open or be too loose.
  5. Spread the rest of the mixture over the outside of the lamb. You can refrigerate it for up to 3 days before roasting.

When baking the lamb:

  1. Remove the lamb from the refrigerator, and let it cool.
  2. Preheat the oven to 220ºC.
  3. Place the sweet potatoes, red onion and fennel (already cut) in the bottom of the Le Creuset roasting tray (we have used the iron one, there is nothing like it for a perfect roast thanks to the heat it radiates, but you can see other baking dishes here ).
  4. Pour a good splash of oil, distributing it over all the food. Also season with salt and pepper, and stir everything with a spatula so that everything is coated. Then, spread everything out so that it is in a flat layer.
  5. Put the lamb on the vegetables and put it in the oven preheated to 220 ºC. After 15 minutes, reduce to 165ºC and cook for 90 minutes to 1 1/2 hours, until done. Always keep it in the middle/lower part of the oven, so that the heat reaches the inside without burning too much on the outside.
  6. Remove from the oven and let the lamb rest for 15 minutes before carving (allowing time for the meat to relax).

stuffed lamb

For the gremolata and when serving:

  1. While the lamb rests, place the olive oil, mint, parsley, lemon juice, lemon zest, garlic, shallot and cayenne in a medium bowl and stir to combine. Season to your liking with salt.
  2. Cut the lamb into slices (use an electric knife or a good sharp kitchen knife).
  3. Serve one or two slices of lamb, pouring a little mint gremolata on top, and the roasted vegetables on a base.

Note: Did you know? Gremolata is a mix of very aromatic and tasty fresh seasonings. It is usually composed of finely chopped lemon zest, garlic and parsley, although it may also contain other ingredients such as mint, cilantro or even nuts. It is used as a garnish or final condiment to enhance the flavor of dishes such as meat, fish, soups or pasta.

You can use the gremolata recipe in this recipe in other dishes such as grilled fish or other baked or grilled meats.

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