Homegrown Ontario Lamb Scotto Ditto with Lemon Gremolata
| Lamb Scotto Ditto: | ||
| 12 | Homegrown Ontario lamb rib chops | 12 |
| 6 | rosemary sprigs | 6 |
| 8 | cloves garlic, roughly chopped | 8 |
| 1/4 cup | olive oil | 50 mL |
| 1 tsp | each coarse salt and freshly cracked black pepper | 5 mL |
| Lemon Gremolata: | ||
| 2 tbsp | grated lemon zest | 30 mL |
| 1/2 cup | coarsely chopped parsley | 125 mL |
| 3 | cloves garlic, minced | 3 |
| 1/4 cup | olive oil | 50 mL |
| 1/2 tsp | each salt and freshly cracked pepper | 2 mL |
In large re-sealable bag, add lamb, rosemary, garlic, olive oil, salt and pepper. Seal and shake to combine ingredients. Refrigerate for at least 4 hours and up to one day, turning occasionally.
To make gremolata: In small bowl, combine lemon zest, parsley, garlic, olive oil, salt and pepper. Set aside.
Heat large skillet or grill pan over medium-high heat. Remove lamb chops from marinade. Sear marinated lamb chops on both sides until golden brown and have reached desired doneness, about 3 minutes per side for medium rare.
Serve topped with gremolata.
Makes 6 servings.
Source: Chef Tim D’Souza, The Idlewyld Inn.
