Gremolata is a legendary seasoning in Italian cooking. With this recipe the intense aroma of the garlic and lemon zest is released when sprinkled over hot dishes just before serving. Prepare just before you want to use it to keep the herbs as fresh and vibrant as possible.
- 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
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.
Makes about ⅔ cup
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.