Slow Roasted Australian Lamb With Roasted Potatoes, Rapini & Gremolata | Aussie Beef & Lamb | Food S

Ingredients

• 3 to 4 pounds Australian Lamb Shoulder or leg, trimmed
• ½ C kosher salt
• 1/8 C Szechuan peppercorns, toasted, crushed
• ¼ C coriander seed
• ¼ C mustard seed
• ¼ C extra virgin olive oil
• 1 ½ C red wine
• 2 C crushed tomatoes
• 1 fresh garlic bulb, halved
• Sautéed rapini as needed, for garnish
• Roasted potatoes as needed, for garnish
• Gremolata, recipe follows as needed, for garnish
• 1 C fresh parsley
• 2 Tbsp orange juice
• 1 Tbsp cane cider vinegar
• ½ C shallots, chopped
• 2 Tbsp fresh garlic, minced
• ¼ C preserved lemon, chopped
• 2 Tbsp harissa
• Kosher salt to taste
• Fresh cracked black pepper to taste