Lemon gremolata adds a delicious flavour to a number of different dishes. Sprinkled over fish, lamb, chicken, even pasta as well as vegetables and root vegetables will enhance their taste.
Gremolata is originally made of lemon zest, garlic and parsley (and also of anchovy, which I’m not using in this condiment). You can also use some other ingredients of course, but in my opinion the simple version here is the best one. Gremolata is so easy to make that you hardly need a recipe to do it, but better safe than sorry, the next time you can probably do it with your eyes closed.
This time the recipe has been made for six lambkin roasts, which is quite a large portion.
PORTION for 4-6 lambkin roasts
- 4 garlic cloves, minced, papery skin removed
- 3 dL minced fresh parsley (you may need two bunches of parsley)
- olive oil
Wash parsley and dry it well before you start chopping it. Use flat leaf parsley if possible (curly leaf parsley is ok too, if you can’t find the flat leaf one).
I prefer scissors when chopping any kind of herbs. Just fill a class with parsley leaves and start to cut. Make it as fine as possible. If you need more of it in your gremolata (as I did), you have to do this twice.
Place the chopped parsley in a bigger bowl and add minced garlic cloves.
Add 3-4 teaspoons of very finely chopped preserved lemon.Wash the zest carefully before cutting and while washing take off as much of the white part as possible. If you haven’t got any preserved lemons, you can also use grated lemon zest (the taste is stronger and more bitter than by using preserved lemon, so be careful not to add too much).
Mix the whole compilation and still continue cutting parsley if you feel it isn’t yet fine enough And finally, add just a little olive oil and toss well.
Because I do not add lemon in every dish I make, there is no use to make large amounts of this kind of canned food. For the same reason I haven’t been willing to wait for weeks and weeks till the conserve finally is ready to be used.
Luckily I found a good recipe from the internet, easy to make and ready to use straight away. Even better – you do not have make too much of it, I used just three lemons and that’ll be fine for several meals.
3 thin-skinned lemons
1 tablespoon of sea salt/lemon
1 lemon’s juice (so total amount of lemons is four)
Preheat the oven to 100°C (212°F)
Cut three lemons lengthwise in six pieces. Place them in a small oven tray and add salt and lemon juice (so that all the cut pieces are under the juice). Pop a lid or foil on top and let the tray stay in the oven for about three hours.
Transfer entire contents of the oven tray to a sterilized glass can, pressing lemons down until they are completely immersed in the liquid. Store in fridge.