2 cloves of garlic
3 sprigs of rosemary
2 litres of vegetable stock
Salt, pepper, extra virgin olive oil
For the lemon and sage gremolata
4 spoonfuls of onions, caramelised in olive oil
1 unwaxed lemon
Blanch the lemon in boiling water and then grate the zest.
Finely chop the sage leaves and mix them with the lemon zest and the caramelised onions.
Grease a roasting dish with olive oil. Season the leg of lamb and finely chop the carrot and herbs. Arrange them over the leg of lamb and cook in a preheated oven at 140° for 1-1 ½ hours, basting occasionally with the vegetable stock.
When the meat is done, remove it from the roasting dish and cover it to keep it hot. Strain the meat juices and thicken until the desired consistency is reached. Coat the top of the meat with the lemon gremolata and pop it under a very hot grill for about 3 minutes.
Serve with cabbage and shallot puree and polenta with red Treviso radicchio.
Recipe submitted by:
Ristorante Trevisani – Bassano del Grappa