Herb Stuffed Leg of Lamb with Mint Gremolata

Growing up, it was not the traditional Easter ham my parents would have roasting in the oven, but instead, to some of my friend’s horror, leg of lamb.  Yep, those sweet little babies. By the time I fully understood what I was eating, it was too late,  I acquired the taste for it early on. To this day, the smell of lamb wafting through the house, brings me back to those happy times together as a family.

I have such fond memories of being a kid, watching my father dye Easter eggs, the way his mother taught him when he was young in their little Egyptian village – with simmering pots filled with the natural dye of beets, onion peels, turmeric, cabbage and bay leaves.

The first step is making the herb paste. Two to three savory herbs like sage, rosemary  or thyme, blended in a food processor with flat leaf parsley, garlic and  olive oil. It doesn’t need to be smooth.

I use this flavorful herb paste on whole roasted beef tenderloin as well. Just rub it very liberally all over, and let it sit overnight in the fridge before roasting.

Try to purchase a pasture-raised, grass-fed, locally sourced lamb if possible. Ask your butcher to remove the boone and butterfly it. One you unwrap your lamb, make sure to pat it dry. It makes the whole process easier.

For example this piece had a huge sort of lump one side, and as you can see below, so I butterflied it to create a somewhat even base.

Each one will be a little different. Just try to open it up so you can roll it. Generously sprinkle all sides with salt and pepper.

Spread the herb mixture on the inside, saving some for the outside too.

I usually remove some of this outer fat. This is a personal preference. Some people leave the fat on like I did here this time, as an experiment, and it is also good– but I prefer it with most of the fat trimmed off. The herb rub will keep it moist.

TIP: If you leave the fat on, score it with a sharp knife, so the rub gets into the cuts.

Wrap it up with kitchen twine, at one inch intervals.

Rub the outside with the remaining herb mix.

A few options for roasting : 1. you can roast the lamb on a bed of veggies (this will take longer to cook). 2. you could roast on a rack, set over a pan, to create an nice crust on the bottom as well. ( this cooks faster) 3. Some people also place the roast directly on their oven rack with a sheet pan below on a lower rack, to increase air flow on all sides of the roast. This does produce a really nice outcome, crispy crust on all sides, faster cooking times- but then you have to wash your oven rack. Which, if its like mine, can be a pain. So I just roast it over the bed of veggies. The lamb juices drip into the veggies and add great flavor.

Place the lamb over top, and in a hot oven for the first 15 minutes, then turn the heat down. Cook the lamb to medium rare- when it registers between 125-135 F.

Remove the lamb, let it rest 20 minutes on a cutting board, cover lightly with foil, and let the veggies continue cooking if they need it, turning the oven up a bit.

Serve with the mint caper sauce.