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Herb-stuffed lamb leg with orange mint gremolata
Herb-stuffed lamb leg with orange mint gremolata
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Elevate your roast dinner with flavorful herbs for a special touch.
Ingredients:
  • 127.40 gm olive oil
  • 4 garlic cloves, finely chopped
  • 2 sprigs rosemary, finely chopped
  • 2kg lamb leg, bone in
  • 73.13 gm wholegrain mustard or Dijon mustard
  • 1kg brushed potatoes, peeled and cut into 2.5cm pieces
  • 60g butter, at room temp
  • 185ml milk
  • 8 large carrots, sliced 2cm thick on an angle
  • 20.00 gm butter, at room temperature
  • 18.00 gm sugar
  • 1/4 bunch mint, roughly chopped
  • Grated rind of 2 oranges
Instructions:
  • Preheat the oven to 180C (160C fan-forced). Mix 1 tablespoon of oil with garlic and rosemary. Make small pockets in the lamb leg and stuff them with the garlic-rosemary mixture.
  • Place 6 strands of kitchen twine evenly spaced horizontally on a large baking sheet. Roll the end of the leg uniformly and position the lamb on the twine, perpendicular to it. Securely tie the twine around the lamb, starting from the center and working outward, ensuring a tight closure of the cavity. Finally, tie the last piece around the end flap to prevent it from unfolding.
  • In a large frying pan over medium-high heat, warm 2 tablespoons of oil. Season lamb with salt and pepper and sear for 2-3 minutes on each side until beautifully golden brown. Transfer the lamb to a baking tray lined with a rack.
  • Combine mustard and 3 tablespoons of oil, then generously coat the lamb leg. Roast in the oven for approximately 1 1/2 hours, turning it once halfway through. After roasting, take it out, cover with foil, and let it rest for 25-30 minutes before serving.
  • Cook the potatoes in a large pot of salted water until soft. Drain them, let them sit to dry, then press them through a potato ricer or sieve into the pot. Stir in 60g butter, half the milk, and season to taste. Add more milk as needed to achieve desired creaminess. Keep warm by covering the pot.
  • Place carrots in a saucepan, covering them with water. Simmer over medium heat with the lid on for 20 minutes until carrots are tender and liquid evaporates. Drain any excess liquid, if necessary. Stir in 1 tbsp butter and sugar until a smooth glaze forms. Season with salt and pepper to taste.
  • Combine refreshing mint leaves with citrusy zest in a small bowl, then drizzle in 1 tablespoon of oil.
  • Remove the twine from the lamb, slice it into medium-thick pieces across the grain using a large, sharp knife. Place the slices on a serving platter, sprinkle gremolata over the lamb. Serve with mashed potatoes and glazed carrots on separate platters.

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