Herb-Stuffed Leg of Lamb with Mint Gremolata – Browns Kitchen

Ingredients

• 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
• 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