Roast lamb with gremolata
Gremolata is the classic Italian, simple but splendid mix of garlic, lemon and parsley. This zesty roast lamb with gremolata is a perfect Sunday roast during Spring-time, particularly at Easter. It’s really delicious and very easy to make! Serve it with roast potatoes & honey roasted carrots and you’ll be a happy bunny (Easter or otherwise)!!!
Ingredients
Method
- Preheat the oven to 200°C. Rub the lamb with some oil, and season with salt and pepper. Put it in a roasting tray and cook for 20 minutes.
- Meanwhile finely slice the onions, and roughly chop the garlic.Heat the oil in a pan. Fry the onion until soft and light brown. Add the garlic and fry for another minute, then add the balsamic vinegar and let it bubble for a few seconds. Add the wine, thyme and rosemary leaves, and cook for a couple of minutes.
- Reduce the oven temperature to 180°C. Take the lamb out of the oven and put the onion mixture around it. Pour in the stock, and cover the tray with foil.
- Roast the lamb for about an hour (15 minutes per 500g) if you like it pink in the middle, or longer (20 minutes per 500g) if you like it well-done.
- Baste the lamb with the cooking juices every half hour. When it’s cooked to your liking, transfer the lamb to a plate and rest, covered, for 20 minutes.
- While the lamb is resting make the gremolata: Peel the lemon, roughly chop it. Put the peel, garlic rosemary and parsley into a small food processor and blend until you get a coarse mixture (alternatively finely chop everything together). Season to taste.
- Serve the lamb with the onions and gremolata.