LEG OF LAMB WITH LEMON AND SAGE GREMOLADA

For the leg of lamb:
1 carrot
1 onion
2 cloves garlic
3 sprigs rosemary
2 litres vegetable stock
   salt, pepper, extra virgin olive oil

For the lemon and sage gremolada
4 tablespoons onion cooked gently in olive oil
1 organic lemon
   sage leaves

Blanch the lemon in boiling water, then grate the rind.
Finely chop the sage leaves and mix with the lemon rind and cooked onion.
Season the leg of lamb with salt and pepper. Finely chop the carrot and herbs and transfer to a roasting pan greased with olive oil. Place the leg of lamb in the roasting pan and roast in an oven pre-heated to 140°C for 1-1½ hours, basting every now and then with the vegetable stock.
When the meat is cooked, remove from the roasting pan and keep warm. Pour the meat juices through a sieve and thicken to achieve the desired consistency. Spread the lemon gremolada over the top of the meat and place under a hot grill for about 3 minutes.
Serve with a purée of Savoy cabbage and shallots and polenta flavoured with radicchio trevisano.
proposed by:
Ristorante Trevisani - Bassano del Grappa (VI)