Herb Stuffed Leg of Lamb with Mint Gremolata Recipe

Every Easter, our family table groans under the weight of tradition and deliciousness, but there’s always one dish that truly steals the show: Herb Stuffed Leg of Lamb with Mint Gremolata. This isn’t just a meal; it’s an experience. The aroma alone, as the lamb roasts slowly, infused with fragrant herbs, is enough to make mouths water. Last year, I decided to elevate our usual roast lamb by stuffing it with a vibrant herb mixture and topping it with a zesty Mint Gremolata. The result? Pure culinary magic. From the first tender, herb-infused bite to the bright, refreshing kick of the gremolata, it was a symphony of flavors and textures that had everyone reaching for seconds. Even my notoriously picky nephew declared it “the best lamb ever!” This recipe has now become a cherished part of our Easter celebrations, and I’m thrilled to share it with you, so you too can create a memorable centerpiece for your next special occasion. Get ready to embark on a culinary journey that will impress your guests and become a beloved family tradition.

Ingredients

For the Herb Stuffed Leg of Lamb:

• 1 (5-7 pound) boneless leg of lamb, butterflied
• 1/2 cup olive oil, plus extra for drizzling
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 cup fresh breadcrumbs
• 1 cup packed fresh parsley, chopped
• 1/2 cup packed fresh rosemary, chopped
• 1/2 cup packed fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Kitchen twine

For the Mint Gremolata:

• 1 cup packed fresh mint leaves, finely chopped
• 1/2 cup packed fresh parsley, finely chopped
• 1/4 cup lemon zest, finely grated (about 2 lemons)
• 2 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• Pinch of salt
• Pinch of red pepper flakes (optional)

Instructions

Preparing the Herb Stuffing:

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Remove from heat and set aside to cool slightly.
2. Combine Stuffing Ingredients: In a large mixing bowl, combine the fresh breadcrumbs, chopped parsley, chopped rosemary, thyme leaves, grated Parmesan cheese, lightly beaten egg, Dijon mustard, salt, and pepper. Add the sautéed onion and garlic mixture to the bowl. Mix everything together thoroughly until well combined. If the mixture seems too dry, add a tablespoon or two of olive oil to moisten it slightly. Taste and adjust seasonings as needed.

Stuffing and Roasting the Leg of Lamb:

1. Butterfly and Prepare the Lamb: If your leg of lamb is not already butterflied, you can ask your butcher to do it, or you can butterfly it yourself. To butterfly, lay the leg of lamb flat, fat side down. Starting on the thickest side, carefully slice horizontally through the meat, spiraling outwards like you are opening a book. Be careful not to cut all the way through; you want to create one large, flat piece of meat. Once butterflied, lay the lamb flat, inside up, and gently pound any thicker sections to create an even thickness.
2. Stuff the Lamb: Season the inside of the butterflied leg of lamb generously with salt and pepper. Spread the prepared herb stuffing evenly over the surface of the lamb, leaving a small border around the edges to prevent stuffing from escaping.
3. Roll and Tie the Lamb: Starting from one of the shorter ends, tightly roll up the leg of lamb, enclosing the stuffing. Secure the rolled lamb with kitchen twine at 2-inch intervals to create a compact and even roast.
4. Season the Exterior: Rub the outside of the rolled and tied leg of lamb with the remaining olive oil (about 1/4 cup). Season generously with salt and pepper.
5. Roast the Lamb: Preheat your oven to 350°F (175°C). Place the stuffed and tied leg of lamb on a roasting rack set inside a roasting pan. Add about 1 cup of water or chicken broth to the bottom of the roasting pan to prevent drippings from burning.
6. Roasting Time: Roast for approximately 20-25 minutes per pound for medium-rare, or 25-30 minutes per pound for medium. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Keep in mind that the temperature will continue to rise slightly as the lamb rests.
7. Rest the Lamb: Once the lamb reaches your desired internal temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful roast.

Preparing the Mint Gremolata:

1. Combine Ingredients: While the lamb is roasting and resting, prepare the Mint Gremolata. In a small bowl, combine the finely chopped fresh mint, finely chopped parsley, lemon zest, minced garlic, extra virgin olive oil, salt, and red pepper flakes (if using).
2. Mix and Let Sit: Stir all the gremolata ingredients together until well combined. Allow the gremolata to sit at room temperature for at least 15 minutes to allow the flavors to meld. The flavors will become even more vibrant as they sit.

Carving and Serving:

1. Carve the Lamb: After the lamb has rested, remove the kitchen twine. Using a sharp carving knife, slice the leg of lamb into 1/2-inch to 3/4-inch thick slices.
2. Serve with Gremolata: Arrange the carved lamb slices on a serving platter. Spoon the Mint Gremolata generously over the lamb slices just before serving. The bright, fresh gremolata will complement the rich, herb-infused lamb beautifully. Serve immediately and enjoy!

Nutrition Facts (per serving, estimated)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients, portion sizes, and cooking methods.)

• Servings: Approximately 8-10 servings
• Calories per serving: Approximately 450-550 calories

Estimated Nutritional Breakdown (per serving):

• Protein: 40-50g
• Fat: 25-35g (primarily healthy fats from olive oil and lamb)
• Saturated Fat: 8-12g
• Cholesterol: 150-180mg
• Sodium: 400-500mg
• Carbohydrates: 10-15g
• Fiber: 2-3g
• Sugar: 1-2g

Important Considerations:

• These are estimated values. Actual nutrition content can vary.
• Portion sizes significantly impact calorie and nutrient intake.
• This recipe contains lamb, which is a source of protein, iron, and B vitamins, but also saturated fat and cholesterol.
• The Mint Gremolata adds freshness and flavor with minimal calories and healthy fats from olive oil.

Preparation Time

• Prep time: 45 minutes
• Cook time: 1 hour 30 minutes to 2 hours (depending on desired doneness and lamb weight)
• Resting time: 20 minutes
• Total time: Approximately 2 hours 35 minutes to 3 hours 5 minutes

How to Serve

This Herb Stuffed Leg of Lamb with Mint Gremolata is a show-stopping main course perfect for a special occasion. Here are some serving suggestions:

• Classic Sides:
  • Roasted Root Vegetables: Carrots, potatoes, parsnips, and sweet potatoes roasted with herbs and olive oil complement the lamb beautifully.
  • Garlic Mashed Potatoes: Creamy garlic mashed potatoes provide a comforting and classic side.
  • Asparagus with Lemon: Lightly steamed or roasted asparagus with a squeeze of lemon juice offers a fresh and green counterpoint to the richness of the lamb.
  • Green Beans Almondine: Green beans sautéed with butter and toasted almonds add texture and flavor.
  • Yorkshire Pudding: For a truly traditional touch, serve with homemade Yorkshire pudding.
• Fresh and Vibrant Sides:
  • Quinoa Salad with Herbs and Lemon: A light and healthy quinoa salad with fresh herbs and a lemon vinaigrette.
  • Cucumber and Dill Salad: A refreshing cucumber and dill salad with a yogurt dressing.
  • Caprese Salad: Slices of fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze for a simple and elegant side.
  • Watermelon and Feta Salad: A summery salad with watermelon, feta cheese, mint, and a light vinaigrette, perfect for warmer weather gatherings.
• Wine Pairing Suggestions:
  • Red Wine: Pair with a medium-bodied red wine such as Pinot Noir, Merlot, or a lighter-bodied Cabernet Sauvignon. A Chianti Classico or a Côtes du Rhône would also be excellent choices.
  • Rosé Wine: For a lighter option, a dry rosé wine from Provence or the Rhône Valley would complement the lamb and gremolata nicely, especially in spring or summer.
• Presentation Tips:
  • Garnish: Garnish the serving platter with fresh rosemary sprigs and lemon wedges for an elegant touch.
  • Serving Platter: Use a beautiful serving platter to showcase the carved lamb.
  • Gremolata Placement: Spoon the Mint Gremolata generously over the lamb just before serving to keep the herbs fresh and vibrant. You can also serve extra gremolata on the side for guests to add more.

Additional Tips for Herb Stuffed Leg of Lamb with Mint Gremolata

1. Lamb Selection is Key: Choose a high-quality boneless leg of lamb for the best flavor and tenderness. Look for lamb that is pinkish-red in color and has good marbling (flecks of fat within the meat). Consider buying from a reputable butcher if possible.
2. Herb Variations: Feel free to customize the herb stuffing and gremolata based on your preferences and what’s available. For the stuffing, you could add other herbs like oregano, marjoram, or sage. For the gremolata, you could experiment with adding a bit of orange zest in addition to or instead of lemon zest for a slightly different citrus note.
3. Breadcrumb Options: Use fresh breadcrumbs for the stuffing if possible, as they will provide a lighter and more tender texture. If you don’t have fresh breadcrumbs, you can use dried breadcrumbs, but you may need to add a bit more olive oil to the stuffing mixture to ensure it’s moist. Panko breadcrumbs can also be used for a slightly coarser texture.
4. Make-Ahead Tips: You can prepare the herb stuffing a day ahead of time and store it in the refrigerator. You can also butterfly and stuff the leg of lamb earlier in the day and keep it refrigerated until ready to roast. The Mint Gremolata is best made just before serving to maintain its freshness and vibrant color, but you can chop the herbs and zest the lemon in advance and store them separately in the refrigerator.
5. Don’t Overcook the Lamb: Lamb is best served medium-rare to medium for optimal tenderness and flavor. Overcooked lamb can become dry and tough. Use a meat thermometer to ensure you cook the lamb to your desired level of doneness. Resting the lamb after roasting is also crucial for tender and juicy results, so don’t skip this step!

FAQ Section: Ingredients

Q1: Can I use dried herbs instead of fresh herbs for the stuffing?

A: While fresh herbs are highly recommended for the best flavor and aroma in this recipe, you can use dried herbs in a pinch. If substituting dried herbs, use about 1/3 of the amount called for in the recipe (e.g., if the recipe calls for 1 cup of fresh parsley, use about 1/3 cup of dried parsley). Dried herbs are more concentrated in flavor than fresh herbs.

Q2: What if I don’t have Parmesan cheese? Can I substitute another cheese in the stuffing?

A: Yes, you can substitute another hard, grating cheese for Parmesan in the stuffing. Pecorino Romano, Grana Padano, or even a good quality aged cheddar would work as substitutes. Each cheese will impart a slightly different flavor profile to the stuffing.

Q3: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free by using gluten-free breadcrumbs in the stuffing. Ensure all other ingredients are also gluten-free if you are strictly following a gluten-free diet.

Q4: Can I use a bone-in leg of lamb instead of boneless?

A: While this recipe is designed for a boneless leg of lamb that is butterflied, you could technically adapt it for a bone-in leg. However, it will be more challenging to butterfly and stuff a bone-in leg evenly. The cooking time will also likely need to be adjusted for a bone-in roast. A boneless leg of lamb is generally recommended for stuffing and easier carving.

Q5: What type of olive oil should I use?

A: For both the stuffing and the gremolata, extra virgin olive oil is recommended for its superior flavor and aroma. For sautéing the onions and garlic, regular olive oil or light olive oil can also be used. For drizzling and the gremolata, extra virgin olive oil will provide the best taste. Choose a good quality olive oil that you enjoy the flavor of.

This Herb Stuffed Leg of Lamb with Mint Gremolata is more than just a recipe; it’s an invitation to create a memorable dining experience. From the fragrant herbs to the zesty gremolata, every element of this dish is designed to delight. Gather your ingredients, follow these instructions, and prepare to impress your family and friends with a truly exceptional centerpiece that they will be talking about for years to come. Enjoy the journey of cooking and the joy of sharing this delicious meal!

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