Roast Leg of Lamb with Potatoes and Asparagus Gremolata
bonappetit.com
bonappetit.com
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Ingredients

  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon freshly ground black pepper
  • 8 teaspoons kosher salt, plus more
  • 1 8- pound bone-in leg of lamb, shank attached, frenched
  • 4 tablespoons olive oil, divided
  • 3 pounds baby Yukon Gold potatoes, scrubbed
  • 1 pound asparagus, trimmed
  • Kosher salt
  • 4 scallions, white and pale green parts only, thinly sliced crosswise
  • 2 garlic cloves, finely grated
  • ½ cup pine nuts
  • ¼ cup finely chopped parsley
  • 1 tablespoon finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon honey
  • ½ teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • ¼ cup finely chopped mint
  • 2 tablespoons olive oil
  • Flaky sea salt
  • Chopped chives (for serving)

Instructions

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