- serves 6-8 people
- preparation 20 minutes
- difficulty Easy level
Ingredients
- 1 cup parsley, finely chopped
- ½ cup sage, finely chopped
- ½ cup rosemary, finely chopped
- 1 lemon, rind removed and finely chopped
- 3 garlic cloves, finely chopped
Makes about ⅔ cup
Instructions
Finely chop all the ingredients together and use to flavour a roasted leg of lamb; ideally de-boned and rolled with the gremolata inside.
Gremolata is also a delicious addition to grilled fish and as a final sprinkling on the traditional Milanese osso buco… alla gremolata.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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