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Sam's True Aussie roasted lamb leg with gremolata



recipe by:
 

Chef Sam Jackson

Perfect for a party!


 
  • DETAILS
  • NUTRITION

Servings

6 to 8

Chef Sam Jackson makes this classic preparation of Aussie lamb to highlight the rich, clean flavor of the meat. A simple garnish of parsley, garlic and lemon and some olive oil is all it needs.

Portion size: 6 to 8 oz. lamb

Ingredients:
Roasted leg of lamb:

¼ cup olive oil
3 tablespoons fresh rosemary leaves, chopped
4 garlic cloves, crushed
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 lemon, zested
1 boneless Australian leg of lamb

Gremolata:
½ bunch fresh flat-leaf parsley leaves, washed and finely chopped
1 lemon, zested
1 garlic clove, crushed
½ teaspoon salt
¼ cup extra-virgin olive oil, plus extra for garnish

Preparation 
For the lamb:
In a large bowl, combine the oil, rosemary, garlic, paprika, salt, pepper and lemon zest and mix well. Add the lamb and marinate it overnight, refrigerated. Preheat the oven to 350 degrees F and a grill or barbeque to HIGH heat. Remove the lamb from the marinade and sear it on the grill or barbeque on all sides until it is marked. Transfer it to a baking sheet and roast it in the oven for 40 to 50 minutes. Remove it from the oven and allow it to rest for 20 to 25 minutes.

For the gremolata:
In a small bowl, mix the ingredients together. Set aside. Slice the lamb and then top each portion with the gremolata and an additional drizzle of extra-virgin olive oil, if desired.


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