You’d be forgiven for thinking that gremolata is either a Disney villian (perhaps one of Cinderella’s hideous step-sisters?) or some kind of digestive aid, designed to relieve constipation.
It’s not. Instead it’s a blend of parsley, lemon and garlic traditionally used as a garnish for meats.
(Ah wikipedia, how knowledgeable you are)
My meat of choice was lamb, since we bought a buttload from the wholesalers and I need to figure out a way to get it out of my freezer and into our bellies.
I went for the traditional gremolata to keep things simple but you can try mixing it up with other herbs – cilantro! rosemary! sage!
Whatever floats your boat (and flavours your meat).
Roast Lamb Gremolata
- 1/2 cup fresh parsley, roughly chopped
- 1 tbsp lemon juice
- zest of a whole lemon
- 1 tbsp extra virgin olive oil
- 1 large clove garlic
- 1 rack of lamb (8 cutlets)
- sea salt and black pepper
- In a small food processor blend together the parsley, garlic, lemon (zest and juice) until a paste. Drizzle in the olive oil and stir to combine.
- Season the lamb well with salt and pepper.
- Spilt the gremolata paste roughly in half. Set aside one half and use the other to marinate your lamb by smearing it onto the meat, covering and chilling for at least 30 minutes.
- Remove the marinated lamb from the fridge. Place on a baking tray and bake at 400 for 30-35 minutes, depending on how well done you like your meat (spoiler: I like mine practically charred so it took the full 35).
- Serve with the extra gremolata on the side.
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