Sam’s Aussie Roasted Lamb Leg with Gremolata
After marinating overnight in rosemary, garlic, paprika and lemon zest, boneless leg of lamb is seared on the grill before being roasted for maximum flavor and tenderness. Topped with a fresh gremolata, this classic roast is a delicious entrée perfect for special dinners or celebrations.
| Serving Size | 6 |
|---|---|
| Cook Time | 50 mins. |
Ingredients
- 1 boneless leg of lamb
- 1/4 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
- Gremolata
- 1/2 bunch fresh flat-leaf parsley leaves, washed and finely chopped
- 1 lemon, zested
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil, plus extra for garnish
Preparation
- 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°F.
- Heat grill on high.
- Remove the lamb from the marinade and sear it on the grill 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.
- Meanwhile, in a small bowl, mix the Gremolata 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.
Sam’s Aussie Roasted Lamb Leg with Gremolata
After marinating overnight in rosemary, garlic, paprika and lemon zest, boneless leg of lamb is seared on the grill before being roasted for maximum flavor and tenderness. Topped with a fresh gremolata, this classic roast is a delicious entrée perfect for special dinners or celebrations.
6
Cook: 50 mins.
Preparation
- 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°F.
- Heat grill on high.
- Remove the lamb from the marinade and sear it on the grill 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.
- Meanwhile, in a small bowl, mix the Gremolata 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.
Ingredients
- 1 boneless leg of lamb
- 1/4 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
- Gremolata
- 1/2 bunch fresh flat-leaf parsley leaves, washed and finely chopped
- 1 lemon, zested
- 1 garlic clove, crushed
- 1/2 teaspoon salt
- 1/4 cup extra-virgin olive oil, plus extra for garnish
