Marinated lamb with Garlic, Parsley and Breadcrumbe paste
Ingredients:
- 1.7 kg leg of Lamb
- 60 ml Lemon juice
- 4 Garlic cloves, crushed
- 5 large Potatoes, cut into wedges
- 1 medium Onion, finely chopped
- 2 Celery sticks, finely chopped
- 2 tbsp plain Flour
- 125 ml dry Red Wine
- 500 ml Beef stock
- 2 sprigs fresh Rosemary
Gremolata
- 1 tbsp fresh Parsley, chopped
- 1 tbsp grated Lemon zest
- 2 Garlic cloves, crushed
- 35 g Breadcrumbs
- 1 tbsp Olive oil 5 tbsp fresh Parsley, chopped
Method:
- Marinate the lamb with lemon juice and half the garlic in the fridge for 3 hours.
- Preheat the oven to 180 C/ Gas mark 4.
- Put potato wedges with lamb in a large baking dish and cook in the oven for 1 hour.
- To make Gremolata: mix all its ingredients together in a bowl.
- Remove the lamb from the oven, rub with Gremolata paste and cook uncovered in the oven for another 30 minutes.
- Remove the lamb from baking dish.
- Cook onion, celery and remaining garlic in the same baking dish until they are soft, then add flour and stir for 1 minute. Gradually add wine and stock and rosemary and stir until gravy has thickened.
- Serve the lamb with potato wedges and gravy.
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