- Serves 8
- Chef Brian Streeter
- Pairs well with:
- Rubaiyat, North Coast
A grilling treat to pair with our Rubaiyat!
3 lamb rack, frenched and cut into chops
3 T. olive oit
3 T. fennel seed, toasted and lightly ground
3 T. coriander, toasted and lightly ground
salt and pepper
2 T. flat leaf parsley, chopped
2 tsp. mint, chopped
½ tsp. orange zest
¼ tsp. lemon zest
1 tsp. garlic, minced
Place the lamb chops in a shallow casserole dish and rub both sides with the olive oil. Combine the coriander and fennel seed in a small bowl and generously season the lamb with the spices and salt and pepper.
To make the gremolata mixture, combine the parsley, mint, orange, lemon zest and garlic in a small bowl.
Grill lamb chops over a hot grill for 2-3 minutes on each side. Transfer to serving platter and sprinkle with the gremolata.