Oven-Braised Lamb with Gremolata Recipe

Name: Oven-Braised Lamb with Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons extra-virgin olive oil; One 5 1/2-pound boneless lamb shoulder roast, tied at 2-inch intervals; Salt and freshly ground pepper; 2 large onions, thickly sliced; 2 medium carrots, sliced 1/4 inch thick; 2 medium celery ribs, sliced 1/4 inch thick; 1 leek, white and tender green parts only, thickly sliced crosswise; 6 thyme sprigs; 1/4 cup coarsely chopped flat-leaf parsley, plus 6 parsley sprigs; 1 head of garlic, halved crosswise plus 1 small garlic clove, minced; 1 bay leaf; 1 1/2 quarts water; 2 cups dry white wine; 2 teaspoons finely grated lemon zest

Servings: persons

2 1/2 tablespoons extra-virgin olive oil
One 5 1/2-pound boneless lamb shoulder roast, tied at 2-inch intervals
Salt and freshly ground pepper
2 large onions, thickly sliced
2 medium carrots, sliced 1/4 inch thick
2 medium celery ribs, sliced 1/4 inch thick
1 leek, white and tender green parts only, thickly sliced crosswise
6 thyme sprigs
1/4 cup coarsely chopped flat-leaf parsley, plus 6 parsley sprigs
1 head of garlic, halved crosswise plus 1 small garlic clove, minced
1 bay leaf
1 1/2 quarts water
2 cups dry white wine
2 teaspoons finely grated lemon zest

1
Preheat the oven to 400.
2
Rub 1/2 tablespoon of the olive oil all over the lamb and season with salt and pepper.
3
In a medium roasting pan, heat the remaining 2 tablespoons of olive oil.
4
Add the onions, carrots, celery, leek, thyme, parsley sprigs, head of garlic and bay leaf.
5
Cook over moderate heat, stirring occasionally, until the vegetables have softened, about 10 minutes.
6
Add the water and wine and bring to a boil.
7
Set the lamb on the vegetables, fat side up, and put the roasting pan in the oven.
8
Reduce the oven temperature to 325 and roast the lamb for about 3 hours, turning it twice to brown the exposed sides.
9
The lamb should be very tender.
10
Transfer the lamb to a carving board, cover loosely with foil and let rest for 10 minutes.
11
Strain the pan juices into a medium saucepan, pressing on the solids to extract as much liquid as possible.
12
Skim the fat from the surface and boil the juices over high heat until reduced by half, about 8 minutes.
13
Season with salt and pepper.
14
Finely chop the lemon zest with the chopped parsley and the garlic clove, then transfer this gremolata to a small bowl.
15
Thickly slice the lamb and transfer it to a platter.
16
Sprinkle the gremolata over the lamb and serve with the pan juices.

581

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 tablespoons extra-virgin olive oil, One 5 1/2-pound boneless lamb shoulder roast, tied at 2-inch intervals, Salt and freshly ground pepper, 2 large onions, thickly sliced, and more.

Yes, Oven-Braised Lamb with Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Braised Lamb with Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions