Name: Gremolata-crumbed roast leg of lamb
Cook time: 115 min
Total time: 115 min
Yield: 6
Ingredients: 1.7 kilogram leg of lamb; 1/4 cup (60ml) lemon juice; 4 clove garlic, crushed; 5 large_piece (1.5kg) potatoes; 1 medium_piece (150g) brown onion, chopped finely; 2 trimmed celery stalks (200g), chopped finely; 2 tablespoon plain flour; 1/2 cup (125ml) dry red wine; 2 cup (500ml) beef stock; 2 sprigs fresh rosemary; 1 tablespoon fresh flat-leaf parsley , finely chopped; Gremolata; 1/2 cup fresh flat-leaf parsley, finely chopped; 1 tablespoon lemon rind, finely grated; 2 clove garlic, crushed; 1/2 cup (35g) stale breadcrumbs; 1 tablespoon olive oil

Ingredients

1.7 kilogram leg of lamb

1/4 cup (60ml) lemon juice

4 clove garlic, crushed

5 large_piece (1.5kg) potatoes

1 medium_piece (150g) brown onion, chopped finely

2 trimmed celery stalks (200g), chopped finely

2 tablespoon plain flour

1/2 cup (125ml) dry red wine

2 cup (500ml) beef stock

2 sprigs fresh rosemary

1 tablespoon fresh flat-leaf parsley , finely chopped

Gremolata

1/2 cup fresh flat-leaf parsley, finely chopped

1 tablespoon lemon rind, finely grated

2 clove garlic, crushed

1/2 cup (35g) stale breadcrumbs

1 tablespoon olive oil

Method

1.Combine lamb with juice and half of the garlic in large bowl. Cover, refrigerate 3 hours or overnight, turning lamb occasionally in marinade.

2.Preheat oven to 180°C (160°C fan-forced).

3.Cut each potato into eight wedges. Place undrained lamb and potatoes in large flameproof baking dish, roast, uncovered, 1 hour.

4.Combine ingredients for gremolata in small bowl, press onto lamb. Roast, uncovered, further 30 minutes or until lamb is cooked as desired.

5.Remove lamb and potato from baking dish. Cover, keep warm.

6.Cook onion, celery and remaining garlic in baking dish, stirring, over heat until vegetables are soft. Stir in flour, cook, stirring, about 1 minute or until bubbling. Gradually stir in wine and stock, add rosemary, cook, stirring, until gravy thickens. Strain gravy into medium jug.

7.Serve lamb and potato wedges with gravy; sprinkle with parsley.

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