Herb-Stuffed Leg of Lamb with Mint Gremolata

Every holiday gathering deserves a sensational centerpiece, and this roasted leg of lamb is truly a stunner. A head of green herbs amp up the aromatic freshness of this dish in two ways: an herb paste that coats the meat before it hits the oven, and a lemon mint gremolata for serving. The sweet potatoes and fennel cooked beneath the lamb are a readymade side dish, feel free to substitute your favorite root vegetable to match the season.

 Lamb

3.5-5 pound boneless leg of lamb, butterflied

Salt and freshly cracked black pepper

1 cup mixed fresh herbs, such as rosemary, thyme, sage or oregano

1 cup Italian parsley

8 cloves garlic

1 tablespoon lemon zest

1/2 teaspoon lemon zest

1/2 teaspoon salt, plus additional for vegetables

1/2 teaspoon black pepper, plus additional for vegetables

6-7 tablespoons 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

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 minced

1/4 cup finely chopped shallot

Pinch cayenne pepper

Salt

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.

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.

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.

Place the sweet potatoes, red onion and fennel in the bottom of a 7 qt. 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 325 F. Continue roasting for another 50 minutes to 1 1/2 hours, or until the lamb registers at least 125 F (for rare) to 135 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.

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.