Roast Leg of Lamb with Mint Gremolata
Roast Leg of Lamb with Mint Gremolata. A fantastically delicious and easy way to enjoy roast lamb with mint sauce. For special occasions like Easter, or for an amazing Sunday roast dinner any time of year.
From Fish and Brewis for Good Friday to this sumptuous roast lamb dinner, Chef Mark McCrowe has everything covered this holiday season. This fantastic roast leg of lamb is one to add to your Sunday roast recipe collection year round too.
Please following Chef Mark Mc Crowe on Instagram as well, more more great food ideas.
Roast Leg of Lamb from Chef Mark Mccrowe
If you're like me and your always looking for a way to spice up your Sunday roast dinner this may be the dish for you. This epic take on lamb with mint sauce will take the fuss out of the prep work and feed a crowd with time to knock out a side of sautéed peas and asparagus.
The beautiful thing about this recipe is that its a two for one! The simple sliced potatoes that sit beneath the lamb as it roasts become your side dish of the most heavenly potatoes that you have ever tasted. I guarantee.
The lamb and potatoes takes no time to bang in the oven which gives you hours to spend with your guests. When the lamb comes out to rest simply sauté your side veg and blitz your mint gremolata and supper is on the table.
Looking for side dishes for your Sunday Roast Dinners.
This collection of Best Thanksgiving Side Dishes works for so many meals year round too.
Like this Roast Leg of Lamb with Mint Gremolata recipe?
You'll find hundreds of other great ideas in our Slow Cooked Sundays Category and even more in our Chicken Recipes Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Roast Leg of Lamb with Mint Gremolata
Roast Leg of Lamb with Mint Gremolata. A fantastically delicious and easy way to enjoy roast lamb with mint sauce. For special occasions like Easter, or for an amazing Sunday roast dinner any time of year.
Ingredients
For the lamb:
- 1 fresh leg of lamb
- 1 bulb garlic, peeled and sliced
- 3 sprigs fresh rosemary
- ¼ cup extra virgin olive
- Kosher salt
- Cracked black pepper
- 4 large potatoes, sliced
Notes
Roast Leg of Lamb with Mint Gremolata. A fantastically delicious and easy way to enjoy roast lamb with mint sauce. For special occasions like Easter, or for an amazing Sunday roast dinner any time of year.
Ingredients:
Trim any excess fat or silverskin off your leg of lamb. Make incisions with a small pairing knife and insert shards of garlic and sprigs of rosemary. In the bottom of a large roasting pan, add olive oil, sliced potatoes and lamb. Season everything with salt and pepper and slowly roast in a oven preheated to 325 degrees for around 3-4 hours. Or until lamb is golden brown and falling away from the bone. Let the lamb rest before slicing and serve potatoes in a warm dish with all of the drippings from the lamb.
For the gremolata:
3 cloves garlic, sliced
¼ cup extra virgin olive oil
2 bunches mint
1 bunch parsley
Salt to taste
Cracked black pepper
2 oranges zest
½ orange juice
Add all ingredients to your food processor season and pulse until all incorporated.
For the peas and asparagus:
4 tablespoon extra virgin olive oil
4 cloves garlic, sliced
1 bunch of asparagus, diced
4 c frozen green peas, thawed
2 tablespoon butter
Salt to taste
Cracked black pepper
Sauté garlic in olive oil until lightly golden brown. Add asparagus and continue to sauté for about 2 minutes. Finish with butter, peas, salt and pepper and cook together for 2 minutes. Serve hot along side your lamb and potatoes.
