Gremolata is an accompaniment served with savoury dishes. Osso Bucco (cross-cut veal shank) is a Classic Italian dish where Gremolata is used. Gremolata is made from a blend of three very distinct ingredients: fresh garlic, lemon and mint. I like to use Gremolata a bit differently. I make it as an accompaniment in a dish called Gremolata with Roasted Leg of Lamb. The combination of fresh spring mint with fresh garlic and lemon make a very fresh tasty addition to the roasted lamb.

Plated Roasted Leg of Lamb with Gremolata

Ingredients for Gremolata are crushed in a Mortar and Pestle
Gremolata with Roasted Leg of Lamb
CHEF TALK: In this post, I will share how easy it is to make Gremolata, and then show you an easy way to roast a boneless leg of lamb that I like to serve with this lovely fresh accompaniment. The leg of lamb was roasted without any ties or net covering to allow for quicker roasting a range of doneness (my guests like both crunchy edges and medium rare interior). I also like the fact that the herb rub gets into every part of the meat. This recipe is gluten free, dairy free, grain free and refined sugar-free.
Gremolata:
INGREDIENTS:
- 1 clove garlic, crushed
- Zest of lemon
- 1 teaspoon coarse sea salt or Kosher salt
- 1/2 cup loosely packed fresh mint leaves
- 1 Tablespoon olive oil, or more if required
- Freshly ground pepper, to taste
METHOD:
- Crush the garlic clove, lemon zest, and salt into a paste using a mortar and pestle (or with the side of a French knife).
- Chiffonade the mint.
- Add the olive oil to the garlic lemon zest paste mixture. Add the mint. Mix thoroughly. Leave the Gremolata at room temperature while the leg of lamb is roasting.

Ingredients for Gremolata

Ingredients for Gremolata are crushed in a Mortar and Pestle

Gremolata is ready to use

Plated Roasted Leg of Lamb with Gremolata
Roasted Leg of Lamb
For the Leg of Lamb:
- 1 x 5 – 7 lb lamb roast
- 2 – 4 cloves of garlic, slivered
- Mirepoix of vegetables: coarse cut 1 large onion; 2 carrots; 2 stalks celery; 3 whole garlic cloves
- 2 Tablespoons Olive Oil
For the Herb Rub:
- 1 Tablespoon Kosher Salt or Coarse Sea Salt
- 1 teaspoon black pepper
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon onion salt
- 1 teaspoon dried mint, crushed (optional)
METHOD:
For the Herb Rub:
- Combine the herb ingredients. Sprinkle all over the lamb roast and rub into the meat well.
For the Leg of Lamb:
- Preheat the oven to 400°F (375°F if using a convection oven). Place the mirepoix of vegetables in the bottom of a greased roasting pan. CHEF TIP: The vegetables act as a natural cooking rack under the lamb roast.
- Make slits in the lamb roast and place slivers of garlic into the slits.
- Rub the lamb roast with Olive Oil. Sprinkle all over with Herb Rub and rub into the meat. Place the roast, fat side up, on top of the mirepoix of vegetables in the roasting pan.
- Roast the leg of lamb in the preheated oven for 15 minutes and then lower the temperature to 350°F (325°F if using a convection oven), until it reaches your level of doneness (or an internal temperature of 145°F for medium rare to 170°F for well done).
- Reduce the pan juices, if desired. Strain the vegetables and pour the reduction on top of the sliced lamb roast. Enjoy!
Here is your visual step by step How to prepare Gremolata with Roasted Leg of Lamb:

Lamb Spice Dry Rub

Preparation of the Leg of Lamb Roast on parchment paper: dry rub and mirepoix

Lamb Roast is studded with Garlic cloves and placed on bed of mirepoix

Leg of Lamb with Dry Rub

Plated Roasted Leg of Lamb with Gremolata
You Might Also Enjoy:
Roasted Turkey Thighs with Honey Dijon Glaze
Grilled Chicken Breasts with Roasted Strawberry Salsa
My Mom’s French Canadian Tourtière
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Oven Temperature Accuracy
- Parchment
- Reductions
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As always, if you give this recipe for Gremolata with Roasted Leg of Lamb a try, please come back and leave me a comment below with your feedback.
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Denise Paré-Watson
The Urbnspice Chef
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Ok we are LAMB lovers, so this is right up our alley. In fact we were just out yesterday for the day, and had lunch at a very authentic Greek grill…and yes I had LAMB!! This would be perfect to do on the BBQ!!
Oh, yes, Gloria – the BBQ would be perfect for this dish. Lamb is so flavourful, isn’t it? I love the combination of fresh mint, lemon and garlic in the Gremolata with lamb. I am delighted with your enthusiasm to try this dish. It is delicious! Thanks for your comments and for visiting UrbnSpice. 🙂
Oooh I love the mix of flavours here! Especially with lamb- a favourite 🙂 Definitely some much needed inspiration!
Thanks, Hilary! Lamb is definitely a favourite around here too and it is quite delicious with Gremolata. Thanks for visiting me on UrbnSpice.
Denise, this seems like such a lovely recipe! Although I don’t eat much meat, I really do love lamb on occasion. I’ve never made a Gremolata, but I can only imagine how wonderful those bright flavours are in combination with the richness of the lamb. I’ve just pinned the recipe — thanks for the inspiration!
Thank you for your comment and for pinning my recipe, Justine. I enjoy lamb as well – I wonder if you would enjoy the Gremolata on a roasted Portobella Mushroom? The richness of the mushroom would also be a lovely combination to try in a plant based diet. Thanks so much for visiting UrbnSpice.
My mother always made this, alittle different but always good and filling, especially when you have alot to feed!
This is one of my favorite dishes.I love all your recipes. They are good and easy to make.
Thank you very much for your kind comments, Giju. I love roasted lamb too.