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Leg of Lamb with Pine Nut Gremolata

Looking for a killer and easy holiday meal? This is the one for you. We pulled out something special to pair with the Lot 500 release. We needed something big and epic to go with this incredible Cabernet. A whole leg of lamb can be intimidating, but it is actually really easy to cook, you just have to be sure you season it thoroughly. Using the flavor notes of Lot 500 as my guide, I had a bit of fun with the seasonings for this recipe. Relying heavily on salt, I wanted to use some citrus aromatics and some nice floral undertones which is what led me to pairing Orange zest with Fennel. The combination is incredible. Try this at home for dinner guests and you will have them salivating and praising you at the dinner table. Maybe they’ll even let you take the last bit of Lot 500 for yourself!


Preheat Oven to 375*

Season Lamb generously with fennel seeds, salt, pepper and orange zest a day before roasting. Pull out of the fridge 2 hours before placing it into the oven. On a sheet pan, lightly oil the lamb and place it into the oven for 30 minutes. Flip over and continue roasting. Flip once more at 15 minutes to brown all sides of the leg. Roast until internal Temperature is around 130*. Pull out of the oven and let rest for at least 10 minutes before serving.

For the gremolata, lightly toast pine nuts in a pan being careful to not let them burn. Combine with orange zest, parsley, salt and a drizzle of olive oil. Serve on top of lamb.

For the Potatoes, generously coat potatoes in olive oil, salt and pepper. Roast at 375-400 for 30-45 minutes until golden brown. Toss with fresh parsley for color.