Dinner: Roast Lamb w/ a Gremolata Crust

This is one of the easiest recipes I know, and is just so yummy.

Traditional gremolata is lemon zest, parsley, and garlic. I know that lemon zest might seem like a strange thing to put with lamb, but it works so well.

This version isn't the 'traditional' one, but the flavours really compliment the lamb. I used a rolled leg of lamb, which, whilst the flavours were fantastic, didn't work too well when it came time to carve as the string holding the roll together had to be removed, taking most of the crust with it. No matter: scattered over the top it was still delicious! The best way to do this is with a frenched rack of lamb.

This will serve 4 people.

Roast Lamb w/ a Gremolata Crust & Butter Beans
1 rack of lamb (minimum 2 points per person)
1/3 cup mixed peel
very large handful of parsley
1 leek, sliced thinly
1 onion, sliced thinly
2 cloves of garlic, crushed & thinly sliced
2 tins butter beans
olive oil

Preheat the oven to 180'c.

Heat a saucepan over medium heat. Rub the lamb w/ olive oil & season w/ salt & pepper. Sear in the saucepan, and set aside. Don't rinse the pan!

Finely chop the mixed peel, and the parsley, and combine. Add enough olive oil (about 2 tablespoons) to form a paste.

Take the 'paste' and spread in a layer over the top of the lamb. If using a rack of lamb, spread on the back (outside?), i.e. so that you can place the lamb in the oven dish w/ the gremolata on top.

Place in an oven-proof dish, and roast in the oven until cooked to your liking. I know this is an infuriating phrase! It depends on what sort of lamb you are using! A rack of lamb should take around half an hour. A rolled joint of lamb should take around 50-60 minutes, or one hour per kilo.

Start this step about  20 minutes before you will be ready to serve up.

In the same pan you used to sear the lamb, heat another tablespoon of olive oil over gentle heat & add the sliced veg to the pan. Gently sauté, you want them to soften, rather than colour. Stir every so often to ensure nothing is sticking to the bottom of the pan. When the vegetables are soft, increase the heat to medium, and add the drained butter beans to the pan, and stir to incorporate with the onion, leek & garlic.

When the lamb is cooked to your liking, remove from the oven & allow to cool for 5 minutes or so before carving.

Place a couple of spoonfuls of the vegetables onto a plate, top with the lamb & serve.

Wine Match!
This goes really well w/ a lovely Pinot Noir. I find a shiraz too heavy, and it overwhelms the citrus & parsley flavours.