Lamb Scotto Ditto with Lemon Gremolata

Lamb Scotto Ditto:
12 Ontario lamb rib chops
6 rosemary sprigs
8 cloves garlic, roughly chopped
1/4 cup (50 mL) olive oil
1 tsp (5 mL) each coarse salt and freshly cracked black pepper

Lemon Gremolata:
2 tbsp (30 mL) grated lemon zest
1/2 cup (125 mL) coarsely chopped parsley
3 cloves garlic, minced
1/4 cup (50 mL) olive oil
1/2 tsp (2 mL) each salt and freshly cracked pepper

In a 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.