Spice Rub: 2 tsp Gregg's Whole Cumin Seeds
2 tsp Gregg's Whole Coriander Seeds
4 cloves garlic, crushed
1 tsp Gregg's Rubbed Rosemary
2 tsp Gregg's Ground Sumac Blend
1 tsp salt
Zest from ½ orange
1 Tbsp olive oil
2 red onions, cut into wedges
1-1.2 kg leg lamb, bone in and shank removed
½ cup white wine
1 ½ cups lamb or chicken stock
Gremolata: ¼ cup tightly packed parsley leaves
¼ cup tightly packed mint leaves
2 cloves garlic, finely chopped
Zest from ½ small lemon
NUTRITION INFORMATION |
| Avg. Quantity per serve | Avg. Quantity per 100g |
INGREDIENTS