1 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 sage and lemon gremolada
4 tablespoons onions, softened 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 grated lemon rind and softened onion.
Season the leg of lamb with salt and pepper. Finely chop the carrot, garlic and rosemary and spread in a layer over the bottom of a baking dish greased with olive oil. Place the leg of lamb on top and roast in an oven pre-heated to 140°C for 1-1½ hours, basting it every now and then with the vegetable stock.
When cooked, remove the meat from the baking tin and keep warm. Sieve the juices from the meat and thicken to the desired consistency. Form a layer of lemon gremolada over the top of the meat and place under a hot grill for about 3 minutes.
Served with puréed Savoy cabbage and shallots and soft polenta flavoured with radicchio.

Recipe offered by: Ristorante Trevisani in Bassano del Grappa