1. Blend parsley, garlic, lemon zest in enough olive oil, to allow flow, in a jar blender.
2. Butterfly the leg of lamb and marinate with the gremolata sauce.
3. Season lamb with a dash of salt and pepper.
4. Tie lamb into a roulade using butcher string
5. Sear the lamb in a preheated pan until it caramelises all round
6. Peel and cut vegetables to desired size.
7. Marinate vegetables with olive oil and season with salt and pepper
8. Place vegetables on a baking tray with the lamb sitting atop.
9. Bake in a preheated oven of 200°C for 45 minutes or until it reaches desired doneness
10. Season the rest of the gremolata sauce with salt to taste.
11. Serve a portion of lamb with a portion of roasted vegetables and gremola
Recipe by Chef Clement
