Very zingy, fresh, and a little bit greek, this is a fantastic easy mid week meal; these photos were taken aboard the yacht on a Friday night after heading to the marina after work. It’s beautiful for leftover lunches too.
Quite often, if it is just the two of us, I cut the lamb in half and freeze half of it and make a great little meal for two, scaling down the other ingredients.
- A deboned/butterfly leg of lamb
- 1 cup of chopped parsley leaves
- 4 cloves of garlic (or to taste – I would use 8)
- Finely grated rind of two oranges (or lemons to taste)
- 300g of baby spinach
- Olive oil
- Salt and pepper to taste
Chop the garlic and parsley leaves finely, and add to the citrus rind. Swiftly wilt the spinach in a frypan. Open out the lamb and season to taste (I like lots of black pepper). Lay the spinach and then 2/3rds of the gremolata in the cavity, and then truss up the lamb. Splash some olive oil on the lamb, and season again to taste.
Heat up a frypan to very hot, and quickly seal the outside of the lamb. Put it straight into the oven at 180 degrees for about 30 minutes or to taste – I like my lamb quite rare.
Allow to rest in foil for ten minutes before carving. You will have a lovely colourful spiral, and delicious, tender meat.
On this occasion, I served it with roast veggies with lemon which I pre-roasted in my Tupperware roasting dish, and then put the lamb on top.