Herb-Stuffed Leg of Lamb with Mint Gremolata

At every Christmas celebration, the table is dressed with a centerpiece that, more than a dish, becomes the epicenter of flavors, aromas and shared moments. This roast and stuffed leg of lamb is that marvel of flavor that will captivate the family's senses and become the focal point of your festive table. Imposing and exquisitely tasty, this recipe is a tribute to culinary tradition, infused with a vibrant fusion of flavors.

The secret of its charm lies in a combination of fresh herbs that elevate the meat to new levels of flavor and freshness. A mix of rosemary, thyme, sage or oregano joins a handful of Italian parsley, creating an aromatic paste that hugs the leg of lamb before its time in the oven. But that's not all: a refreshing lemon and mint gremolata becomes the perfect accompaniment to serve, adding a citrusy burst that perfectly complements the meat's juiciness.

The magic doesn't stop there; the sweet potatoes and fennel, cooked to perfection beneath the lamb as it roasts, serve as a fragrant, ready-made side. However, here versatility becomes your best ally: feel free to substitute them with your favorite tuber depending on the season or your culinary preference.

Preparing this roast leg of lamb is more than a recipe; it awakens the palate and the festive spirit! With each slice, the intoxicating aroma and blended flavors will transport you to an unparalleled culinary experience, elevating your Christmas celebration to new heights of delight and gastronomic satisfaction.

A tip! You can prepare the lamb with the stuffing one or two days before roasting, so it will become more flavored and you'll have more time to get organized on those days when we have so many things to prepare.

Ingredients

For the leg of lamb:

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

*The recipe for stuffed lamb can be adapted to other meats, such as pork, turkey or even chicken. The choice of meat may 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 garlic clove, finely chopped
• 1/4 cup finely chopped shallot
• A pinch of cayenne pepper
• Salt

Preparation

We prepare the lamb:

1. Prepare the lamb: remove unwanted fat, pat dry with paper towels and place on a work surface.
2. If you prefer, keep the outer layer of fat and score it in an "X" pattern. Then season all sides of the meat with salt and pepper.
3. Prepare the stuffing: In a food processor or grinder, place the herbs, parsley, garlic, lemon zest, salt and pepper. Process until you obtain a paste, then add 5 tablespoons of olive oil. Mix vigorously until you reach a thick, dense consistency.
4. Spread 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 tie tightly, because in the oven the meat shrinks as it releases juices, and at that point it would open or be too loose.
5. Spread the remaining mixture over the exterior of the lamb. You can refrigerate it up to 3 days before roasting.

At the time of roasting the lamb:

1. Remove the lamb from the refrigerator, and allow it to come to temperature.
2. Preheat the oven to 220 ºC.
3. Place the sweet potatoes, red onion and fennel (all already cut) in the bottom of the Le Creuset roasting pan (we used the cast iron one, which is unmatched for a perfect roast thanks to the heat it radiates, but you can see other oven options here).
4. Pour a generous drizzle of oil, distributing it over all the vegetables. Season with salt and pepper as well, and toss everything with a spatula so everything is coated. Then spread everything so it forms a flat layer.
5. Put the lamb on top of the vegetables and place it in the preheated oven at 220 ºC. After 15 minutes, reduce to 165 ºC and cook for 90 minutes to 1 1/2 hours, until it appears done. Always keep it in the middle/lower part of the oven, so the heat reaches the interior without burning too much on the outside.
6. Remove from the oven and let the lamb rest for 15 minutes before slicing (giving the meat time to relax).

For the gremolata and at serving time:

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 taste with salt.
2. Slice the lamb into rounds (use an electric knife or a good sharp chef's knife).
3. Serve one or two slices of lamb, pouring a little mint gremolata over them, alongside a base of the roasted vegetables.

Note: Did you know? Gremolata is a mixture of very aromatic and flavorful fresh seasonings. Usually, it consists of lemon zest, finely chopped garlic and parsley, although it can also contain other ingredients such as mint, cilantro or even nuts. It is used as a garnish or final seasoning to enhance the flavor of dishes such as meats, fish, soups or pastas.

You can use the gremolata from this recipe in other dishes, such as fish on the griddle or other meats baked or on the grill.