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58 April 18, 2014 Comfort Food

Herb Crusted Leg of Lamb with Mint Gremolata

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Herb Crusted and Stuffed Leg of Lamb with Mint Gremolata, a step by step guide to an amazingly delicious holiday main course, baked over roasted vegetables. | www.feastingathome.com
Close your eyes. Fall in love. Stay there.
~Rumi~

Easter is one of my favorite holidays. I have such fond memories of being a kid, watching my dad 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 and bay leaves. After the eggs were dyed, then came the hunt, my favorite part of the day. This little ritual tapped into something deep and primal in me. It felt as if I was born to do this. My father, a minister, would often say, Seek and ye shall find, and then off I went. He hid them well and I relished in the challenge. There’s nothing quite as satisfying as finding that which eludes us, especially if it has eluded us for a very long time. It was not uncommon to find eggs hidden on our hillside, months later. Growing up, it was not the traditional Easter ham my parents would have roasting in the oven, but instead, to some of my friends 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.

This leg of lamb recipe is tender and moist on the inside, with a flavorful savory herb crust.  It can be made ahead, and placed in the oven right before Easter dinner. It starts with a boneless leg of lamb that has been butterflied. A savory paste of herbs – rosemary, sage, or thyme, blended with garlic cloves, salt and olive oil, is rubbed all over the inside of the leg, and then it’s rolled up and tied together with cooking twine. The savory herb mixture is then rubbed all over the outside, to create that delicious crust. In the oven it goes, over a bed of roasting vegetables, for about one hour. After its cooked to your desired temperature, let it rest a good 20 minutes, then slice it thinly. Spoon the tasty mint-caper sauce over top and serve it with the roasted veggies. And the leftovers make delicious lamb sandwiches.

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 over night in the fridge before roasting.

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

Sometimes even an already butterflied leg of lamb will need some trimming and help to get it so its flat and roll-able.  Just remember, it really does not need to be perfect. The idea is to get the roll some what even so its roughly the same diameter on both ends, but this is not essential.

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. If you leave the fat on, score it a bit 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.

Toss the veggies with olive oil, salt, pepper and some herbs.
Herb Crusted and Stuffed Leg of Lamb with Mint Gremolata, a step by step guide to an amazingly delicious holiday main course, baked over roasted vegetables.

Place the lamb over top, and in a hot oven for the first 15 minutes, then turn the heat down. Take it out when it registers between 125-135 F. Remove the lamb, let it rest 20 minutes, and let the veggies continue cooking if they need it, turning the oven up a bit.

Herb Crusted and Stuffed Leg of Lamb with Mint Gremolata, a step by step guide to an amazingly delicious holiday main course, baked over roasted vegetables. | www.feastingathome.com
Slice the lamb leg in thin slices, against the grain.
Herb Crusted and Stuffed Leg of Lamb with Mint Gremolata, a step by step guide to an amazingly delicious holiday main course, baked over roasted vegetables. | www.feastingathome.com

Serve with the mint caper sauce.

Print

Herb Stuffed Leg of Lamb with Mint Gremolata

Herb Crusted Leg of Lamb with Mint Gremolata | www.feastingathome.com

★★★★★

4.8 from 4 reviews

Herb Stuffed leg of lamb with Mint Gremolata by Sylvia fountaine- feasting at home blog April-12-2014

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 25 mins
  • Cook Time: 85 mins
  • Total Time: 1 hour 40 mins
  • Yield: 6
  • Category: Main
  • Method: Roasted
  • Cuisine: mediterranean

Ingredients

  • 3.5- 5 lb leg of lamb -boneless, butterflied
  • ½-¾ teaspoon kosher salt
  • cracked pepper

Herb Filling

  • 1 Cup fresh herbs (a mix of 2 or 3 of the following) thyme, sage, rosemary
  • 1 Cup Italian parsley ( about a ½ a bunch) tender stems ok
  • 10 cloves garlic
  • 1 tablespoon lemon zest
  • ½ tsp salt
  • 5 tablespoons olive oil

Mint Gremolita

  • ¼ Cup olive oil
  • ⅓ Cup finely chopped mint leaves
  • ⅓ Cup  finely chopped italian parsley
  • 1 Tablespoon lemon juice
  • 1 Tablespoon  lemon zest
  • 1 Tablespoon chopped capers
  • 1 finely minced garlic clove
  • 2 Tablespoons finely chopped onion or shallot
  • salt if necessary

Roasting veggies

  • 6-8 Cups variety of chopped root veggies – potatoes, carrots, celery, parsnips, sun chokes, leeks, onion, garlic cloves
  • olive oil to coat
  • salt and pepper to taste

Instructions

  1. 425 F Oven
  2. Remove lamb from packaging and pat dry well. Trim away any unwanted fat. A little marbled fat is good, big chunks are not. It’s ok to also remove some or all of the outer layer of fat if that doesn’t appeal to you. Sprinkle all sides with ½-¾ teaspoon salt and pepper. Place outer side ( side with fat) down.
  3. Make the herb filling: Place all the herbs, garlic, salt and pepper and lemon zest in a food processor and pulse until it becomes like very coarse sand. Add oil, scraping down the sides if necessary, pulse until just combined -not too smooth or oily- this should feel like a dry course paste. Spread 2/3 of the paste on the inside of the lamb.
  4. Roll up the lamb, with the filling  on the inside and tie at one inch intervals. You can either do individual strings and knots or wrap up with one very long string. It really doesn’t need to be perfect, just do the best you can. Rub the remaining filling paste all over the outside of the lamb. If leaving the outer layer of fat on, score the fat a little with a knife and rub the paste into the slits. (At this point you can refrigerate for 1-2 days if making ahead, wrapping tightly in plastic wrap. Make sure to bring to room temp at least one  hour before roasting.) You have three roasting options. You can either 1. roast alone on a wire rack, over a pan,  ( fastest) 2. roast directly on your oven rack (messiest) with a sheet pan on the rack below to catch the drippings, or 3. prepare a bed of veggies for the lamb to rest on and roast over ( longest, but tasty).
  5. For the veggies, cut any combination of roasting vegetables into bite size pieces. Drizzle with 1 T olive oil, salt, pepper, a few springs of herbs, stir and lay the lamb roast over top.
  6. Place in a hot 425 F oven for 15 minutes. Reduce heat to 325F. ( If roasting directly on the oven rack, lower temp to 300 F. ) Continue roasting for another 50 mins to 1.5 hours….or until lamb registers at least 125 F ( rare) to 135F, remembering that the size of the lamb will determine how long it takes to cook. What you don’t want to do, is open the oven door too much, or fiddle with the heat too much. Remove the lamb from the baking dish, set aside, and let the veggies continue to cook, if needed, while the lamb rests 20 minutes.
  7. While the lamb is roasting make gremolata. Combine all the ingredients in a small bowl.
  8. Slice the lamb and serve with roasted veggies & mint gremolita.

Herb Crusted and Stuffed Leg of Lamb with Mint Gremolata, a step by step guide to an amazingly delicious holiday main course, baked over roasted vegetables. | www.feastingathome.com

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Categories: Comfort Food

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Comments

  1. Christina @ but i'm hungry says

    April 18, 2014 at 9:15 pm

    This is making my mouth water in anticipation of the lamb that we’ll be feasting on on Sunday. That gorgeous cutting board is making my mouth water a bit, too. Drool.

    Reply
  2. Mary Frances says

    April 21, 2014 at 9:32 pm

    Everything about this looks stunning and delicious! A meal like this is well worth the wait.

    Reply
  3. Cubic Zirconia Champagne says

    April 22, 2014 at 8:11 am

    Nice post , i hope everyone will like your post

    Reply
  4. The Chardonnay Kitchen says

    April 22, 2014 at 11:43 pm

    Yum! Bought all of the ingredients for this tonight and cannot *WAIT* to cook it up 🙂

    Reply
    • Candace says

      March 27, 2016 at 10:39 pm

      Thanks for the recipe. I made it for Easter dinner and it was a success! Thank you so much!

      ★★★★★

      Reply
      • Sylvia Fountaine says

        March 28, 2016 at 7:59 am

        Im so happy you enjoyed!

        Reply
  5. Mayerling fernandez says

    March 21, 2016 at 11:54 am

    By crust you mean bread crumbs?

    ★★★★★

    Reply
    • Sylvia Fountaine says

      March 22, 2016 at 8:57 am

      No…an herb crust.

      Reply
  6. Amaryllis @ The Tasty Other says

    July 18, 2016 at 8:22 am

    Thanks so much for sharing, both this recipe and your memories, Sylvia. I love the dish and your beautiful photos and it’s always nice to get know the backstory as well. Thank you!

    Reply
  7. Kathy says

    December 25, 2016 at 2:24 pm

    It is in our oven right now for Christmas Dinner! Thank you so much for this great recipe.

    Reply
    • Sylvia Fountaine says

      December 26, 2016 at 3:31 pm

      Awesome! Thanks Kathy!!!

      Reply
  8. Yasin says

    May 23, 2017 at 12:11 pm

    I made it and it turned out amazing. I had it for 2hrs longer just because my parents dont like to see red in the middle. Best lamb i ever had

    ★★★★

    Reply
  9. Sylvia Fountaine says

    March 26, 2018 at 8:10 am

    .

    ★★★★★

    Reply
  10. Emmerich Reinhardt says

    March 28, 2018 at 6:38 pm

    Hello

    Made this recipe a couple weeks ago and will make it again this weekend for Easter followed the recipe closely,it turned out very well I did butterfly the lamb leg out a bit more so that there was about twice as much surface area on the inside of the role for the herb mix and I raised the roast on two inverted stainless cups and roasted up crispy

    Reply
  11. Cathy says

    April 1, 2018 at 4:29 am

    What oven temperature is best? How long to expect with veggies roasting?

    Reply
    • Sylvia Fountaine says

      April 1, 2018 at 8:24 am

      I fixed the recipe, thanks!

      Reply

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