Roasted Lamb Shoulders With Mint Gremolata joyrobinson Style

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Hello Food lovers Steemians!
What’s your first impression when you heard the words homemade, marinated and slow roast? Homemade is simply the best specially when it comes to meat recipes like lambs. For the past three years here in where we live, out of all the best Steak & Grill restaurants where we dine out and ordered lamb shoulder, there’s this only one restaurant who served the best lamb but it’s a bit far from us. The third time and was also the last time we dine there was Valentines day.

So last week, when a family friend from England informed us that he’s coming over for a quick weekend getaway, the husband requested for a lamb recipe. I usually just marinate a lamb with fresh ground rosemary, pepper and salt but this time, I will show you how I play table tennis using a lamb shoulder! (kidding! 😂). This time, I used mint Gremolata for marination.

So what exactly is Mint Gremolata?
It’s a savory Italian herb mixture composed with mint, rosemary, blended with garlic, salt, olive oil, and lemom zest rubbed all over the meat. The traditional one is made of lemon zest, garlic, parsley and anchovy.

Marination
By marinating the lamb overnight, you tenderise and leaving the meat with more taste during the cooking process.

Prep Time: 25 minutes
Roast Time: 1 hour & 40 minutes
Total Time: 1 hour & 65 minutes
Serving: 3-4 persons

Ingredients:
1 lamb shoulder (1.125 kilogram)
2 garlic clove (finely chopped)
2 tablespoon lemon juice
4 tablespoon Extra Virgin Olive Oil
20 grams parsley (finely chopped)
2 tablespoon rosemary (finely chopped)
25 grams greek yogurt (or sour cream)
Salt & Black Pepper to taste
Your preferred vegetables

Direction

• Marination: Remove the meat from packaging, clean and pat dry. Chopped fresh mint and rosemary. Add 2 tbs. olive oil, 1 tbs. lemon juice, salt and pepper. Mix all together and rub the mixture all over the lamb. Poke or pierce the lamb with a sharp knife and put more of the herb filling into it. Wrap with cling film and leave in the fridge overnight. Make sure to bring to room temperature at least one hour before roasting time.
  

• Heat the oven to 180C. Roast each side for 40 minutes then lower the temperature to 150C.(Patience is the key 😋)

• Prepare your desired vegetables while roasting. I tossed some potatoes, yellow/red peppers & tomatoes with olive oil, pepper and salt for side dish. Add the veggies together with the lamb and place back in the oven.
  

• Meanwhile, make the gremolata sauce topping by mixing all the remaining ingredients of minced mint, rosemary, olive oil, 1 tbs. lemon juice, salt and pepper and yogurt. The yogurt is a good substitute for sour cream with a little bit of sweetness which helps to balance all the herby flavor.
  

• Remove the roasted lamb and veggies from the oven and let it rest for a few minutes before serving.

A sumptuous homemade recipe for weekend catch ups is always a great way to spend the weekend. The lamb taste so good that I received compliment and curiosity on how was the sauce made.

Until our next recipe!

For salad/appetizer recipe idea: Checkout my Spicy Prawn Stuffed Avocado recipe

All contents are mine unless stated otherwise.
Camera used for photos: Nikon D3100
Cool divider by: @jaynie
Drumming GIF souce: GIPHY App

#roast #lamb #recipe #herbs #foodphotoshoot #foodphotography #untalented #spain #philippines

Have a JOYful day Steemian!

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