Herb-Stuffed Leg of Lamb with Mint Gremolata

Posted by Lawrence Rayner on




  • 1.5 - 2kg boneless leg of lamb, butterflied
  • Salt and freshly cracked black pepper
  • 55 g mixed fresh herbs, such as rosemary, thyme, sage or oregano
  • 55 g Italian parsley
  • 8 cloves garlic
  • 1 tbsp and 1/2 tsp lemon zest
  • 1/2 tsp salt, plus additional for vegetables
  • 1/2 tsp black pepper, plus additional for vegetables
  • 6 - 7 tbsp olive oil, divided
  • 3 sweet potatoes, cut into wedges lengthwise
  • 1 medium red onion, halved and sliced lengthwise
  • 2 bulbs fennel, cut into wedges lengthwise

Mint Gremolata:

  • 80 ml olive oil
  • 18 g finely chopped mint leaves
  • 18 g finely chopped Italian parsley
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1 garlic clove, finely minced
  • 15 g finely chopped shallot
  • Pinch cayenne pepper
  • Salt


  1. For the lamb: Preheat oven to 425°F. Trim any unwanted fat from lamb. Pat dry with paper towels and lay flat on a work surface. If desired, leave the outside fat layer and score with a knife in an "X" pattern. Season all sides with salt and pepper. Place outer-side down and set aside.
  2. Place the herbs, parsley, garlic, lemon zest, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a food processor fitted with a metal blade. Process until very finely chopped. Add 5 tablespoons olive oil and pulse until mixture forms a coarse paste, scraping the sides as necessary.
  3. Spread 2/3 of the herb mixture over the inside of the lamb. Roll the lamb, starting on the long side, and tie securely with twine at 2-inch intervals. Rub the remaining herb mixture over the outside of the lamb. You may prepare the recipe up to this point and refrigerate for 1 to 3 days, if making ahead. Bring to room temperature before roasting.
  4. Place the sweet potatoes, red onion and fennel in the bottom of the roaster. Toss with the remaining olive oil to coat and season with salt and pepper to taste. Lay the lamb roast directly on the vegetables. Place roasting pan in preheated oven. After 15 minutes, reduce heat to 320°F. Continue roasting for another 50 minutes to 1 1/2 hours, or until the lamb registers at least 110°F (for rare) to 140°F. Once cooked to desired doneness, remove lamb from roaster and allow to rest on a cutting board, loosely covered with foil, for 15 to 20 minutes.
  5. For the gremolata: While the lamb is resting, place the olive oil, mint, parsley, lemon juice, lemon zest, garlic, shallot and cayenne in a small bowl and stir to combine. Season to taste with salt. Slice the lamb, and serve topped with the mint gremolata alongside the roasted vegetables.

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