Monday, April 8, 2013


 Gremolata is traditionally made with parsley, lemon zest and garlic and finishes off an iconic Italian veal shank dish called Ossobuco, but I love the concept of having a raw garnish at the ready to finish off a variety of dishes.  This week-end I made a lovely gremolata with orange zest, Italian parsley, fresh rosemary, and garlic that topped off a batch of grilled baby lamb chops in style!
Orange-Rosemary Gremolata
Nothing about this recipe is specific; feel free to amp up the quanities of certain ingredients according to your personal tastes.  Just make sure not to add too much rosemary to the mix or you'll risk over powering the dish. 

2 Oranges
1 Bunch of Italian parsley, stems removed
4 Sprigs of rosemary
6 Garlic cloves
Salt and Pepper
Olive Oil

Using a sharp vegetable peeler, remove the skin from the oranges taking care to leave behind the white pith.  Finely chop the zest with a chef's knife.  Chop the parsley leaves and rosemary needles and combine with the chopped zest on the cutting board.  Mince the garlic cloves and incorporate with the other ingredients on the cutting board.  Run the knife through the gremolata in ingredients to combine.  Season the mixture with salt and pepper and transfer to a glass jar. Moisten with olive oil and store in the refrigerator.  Use as a topping for grilled lamb chops or chicken.

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