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.

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:

1. Crush the garlic clove, lemon zest, and salt into a paste using a mortar and pestle (or with the side of a French knife).
2. Chiffonade the mint.
3. 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.

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:

1. Combine the herb ingredients.  Sprinkle all over the lamb roast and rub into the meat well.

For the Leg of Lamb:

1. 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.
2. Make slits in the lamb roast and place slivers of garlic into the slits.
3. 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.
4. 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).
5. 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:

You Might Also Enjoy:

Roasted Turkey Thighs with Honey Dijon Glaze

Grilled Chicken Breasts with Roasted Strawberry Salsa

My Mom’s French Canadian Tourtière

LEARNING TIPS:  

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.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urbnspice Chef

 

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