Slow-Roasted Australian Lamb Leg with Gremolata
Lamb leg is seasoned with pepper, coriander and mustard seed then slowly roasted with red wine and tomatoes until fork tender. The rich roasted lamb is served with a fresh gremolata made from parsley, citrus and harissa that enhances this hearty dish.
| Serving Size | 8 |
|---|---|
| Cook Time | 4 hrs. |
Ingredients
- 3-4 pound lamb leg, trimmed
- 1/2 cup kosher salt
- 1/8 cup Szechuan peppercorns, toasted, crushed
- 1/4 cup coriander seed
- 1/4 cup mustard seed
- 1/4 cup extra virgin olive oil
- 1½ cup red wine
- 2 cup crushed tomatoes
- 1 fresh garlic bulb, halved
- Gremolata
- 1 cup fresh parsley
- 2 tablespoons orange juice
- 1 tablespoon cane cider vinegar
- 1/2 cup shallots, chopped
- 2 tablespoon fresh garlic, minced
- 1/4 cup preserved lemon, chopped
- 2 tablespoon harissa
- Kosher salt to taste
- Fresh cracked black pepper to taste
Preparation
- Preheat oven to 325°F.
- Season lamb liberally with salt, pepper, coriander and mustard seed.
- In a large braising pan, over medium heat, sear lamb until golden.
- Remove lamb from braising pan and deglaze with red wine.
- Reduce wine by half and add remaining ingredients, including the lamb.
- Place in the oven, rotating halfway through cooking, until tender, about 3 to 4 hours.
- To prepare the Gremolata, in a food processor, blend all ingredients to the consistency of pesto. Season with salt and pepper to taste and reserve until ready to use.
- Serve lamb with Gremolata.
Slow-Roasted Australian Lamb Leg with Gremolata
Lamb leg is seasoned with pepper, coriander and mustard seed then slowly roasted with red wine and tomatoes until fork tender. The rich roasted lamb is served with a fresh gremolata made from parsley, citrus and harissa that enhances this hearty dish.
8
Cook: 4 hrs.
Preparation
- Preheat oven to 325°F.
- Season lamb liberally with salt, pepper, coriander and mustard seed.
- In a large braising pan, over medium heat, sear lamb until golden.
- Remove lamb from braising pan and deglaze with red wine.
- Reduce wine by half and add remaining ingredients, including the lamb.
- Place in the oven, rotating halfway through cooking, until tender, about 3 to 4 hours.
- To prepare the Gremolata, in a food processor, blend all ingredients to the consistency of pesto. Season with salt and pepper to taste and reserve until ready to use.
- Serve lamb with Gremolata.
Ingredients
- 3-4 pound lamb leg, trimmed
- 1/2 cup kosher salt
- 1/8 cup Szechuan peppercorns, toasted, crushed
- 1/4 cup coriander seed
- 1/4 cup mustard seed
- 1/4 cup extra virgin olive oil
- 1½ cup red wine
- 2 cup crushed tomatoes
- 1 fresh garlic bulb, halved
- Gremolata
- 1 cup fresh parsley
- 2 tablespoons orange juice
- 1 tablespoon cane cider vinegar
- 1/2 cup shallots, chopped
- 2 tablespoon fresh garlic, minced
- 1/4 cup preserved lemon, chopped
- 2 tablespoon harissa
- Kosher salt to taste
- Fresh cracked black pepper to taste
