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Gremolata Crumbed Roast Leg of Lamb

This is a Yallambee favourite, often slow cooked in a covered BBQ during summer when it is too hot to cook inside.
1 Large leg of lamb
1/4 cup lemon juice
4 cloves garlic
1 medium onion chopped finely
2 sticks celery chopped finley
2 tblspn plain flour
1/2 cup dry red wine
2 cups stock lamb if you have it or beef
2 sprigs fresh rosemary
1 tblspn fresh parsley

GREMOLATA
1/2 cup flat leaf parsley chopped finely
1 tblspn finely grated lemon rind
2 cloves garlic
1/2 cup stale breadcrumbs
1 tblspn olive oil

1. Combine lamb with juice and half of the garlic in a large bowl. Refrigerate for 3 hours or overnight.
2. Place the lamb and juices in a baking dish and cook in the BBQ or oven for about 1 hour at about 180- 190
3. Mix gremolata ingredients and press onto lamb. Cook for at least 30 mins or until the lamb is cooked.
4. Remove lamb carefully and keep warm. Cook onion, celery and remaining garlic in baking dish and stir until vegetables are soft. Stir in flour and cook about one minute or until bubbling. Add a little oil here if mix is too dry- careful...not too much. Gradually stir in wine and stock, then rosemary. Keep stirring until gravy thickens. Strain into a jug.
5. Serve lamb with gravy and vegetables.