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Gremolata roast lamb

  • 4.67 Star
  • Timer Prep 20 min
    Cook 100 min
  • Chart 660.0 cal/
  • Chef hat Hard


Remove and retain the leaves from the flat-leaf parsley. Remove and retain the leaves from the mint. Finely chop the garlic cloves.


  1. 1 To make the gremolata, finely chop the parsley and mint, then mix with the garlic, lemon rind and 1 tbsp olive oil. Season. Put half the mixture in a bowl, cover and chill. Rub the rest over the lamb, cover and set aside for 30 minutes.
  2. 2 Heat the oven to 180°C/160°C fan/gas 4. Put the lamb in a roasting tin and cover loosely with foil. Roast for 1 hour 40 minutes, then remove from the oven.
  3. 3 Transfer the lamb to a board, cover with foil and leave to rest for 15 minutes before carving.
  4. 4 Heat the remaining oil in a frying pan and add the breadcrumbs. Fry until golden, then remove from the heat and stir in the reserved gremolata.
  5. 5 Put the roasting tin over a medium heat on the hob. Add the wine, stirring to scrape up any sediment from the bottom, and simmer for 3 minutes. Add the stock and boil until reduced by half.
  6. 6 Carve the lamb, scatter over the gremolata and serve with the sauce and vegetables.

3 Reviews

  • Jade

    Cooked this last night and it was amazing! I changed it a little though by adding about 10 garlic cloves and the juice of a lemon and cooked it for longer at 160 degrees for 4 hours. Meat fell off the bone! Cooked it with basmati rice and poured the finished lamb stock and juices over the rice. Wow!

  • Lyn

    Just tried this amazing! Will make it for friends and family.

  • Kim

    Yummy flavours - however the suggested time in the oven is too long so lamb was a little over cooked after I tested it with foil on top for about 20 mins. Should have been 70 mins in the oven, 20 mins resting I'd say.

  • Average per serving
  • Calories 660.0kCal
  • Fat42.0g
  • Saturated16.8g
  • Salt4.26g
  • Carbohydrates7.2
  • Sugar1.3g
  • Protein58.8g
  • Fibre1.1g