Colorado Lamb T-Bone with Fava Bean Gremolata and Pecorino
Cacio Pecora is chef Alex Seidel’s aged pecorino, handmade at Fruition Farms. Any good-quality aged artisan pecorino, imported or domestic, can be substituted. And if fresh fava beans aren’t available, you can substitute fresh English peas; after shucking and removing them from the pods, blanch the peas and proceed with rest of the gremolata recipe.
Ingredients
Lamb Marinade
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon minced garlic
- 1 teaspoon minced shallot
- ½ cup canola oil
- 4 six-ounce lamb T-bone steaks
- or rib chops
Gremolata
- ½ cup fresh fava beans blanched and skins removed
- Zest of 3 lemons
- 1 tablespoon chopped Italian parsley
- 1 tablespoon toasted and chopped pine nuts
- 1 teaspoon fresh mint leaves cut into chiffonade (thin ribbons)
- 1 teaspoon minced garlic
- Cacio Pecora or other young pecorino grated to taste
- Kosher salt and freshly ground
- black pepper to taste
To Plate
- ½ cup veal glace available at specialty food stores or butcher shops
- Fruition Farms Cacio Pecora or other young pecorino shaved for garnish
Instructions
- Lamb Marinade: Whisk together the parsley, thyme, rosemary, garlic, shallot, and canola oil in a small bowl. Place the lamb steaks in a freezer-proof ziplock bag; add the marinade, seal, and shake to coat. Refrigerate overnight.
- Gremolata: Finely chop ¼ cup of the prepared fava beans; leave the remaining ¼ cup whole for garnish. In a small bowl, combine the chopped fava beans with the other gremolata ingredients, seasoning to taste. Set aside.
- To Plate: Heat a grill to medium-high heat. Remove the lamb steaks from the marinade, pat dry, and season both sides generously with salt and pepper. Place on the grill and cook until medium-rare. Meanwhile, in a small saucepan, heat the veal glace over medium-low heat, stirring occasionally. When the lamb is done, place a chop on each of four plates, and top with a generous spoonful of gremolata and some whole fava beans. Drizzle with the warmed glace. With a vegetable peeler, finish with shavings of Cacio Pecora. Serve immediately.
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Chef Alex Seidel
Alex Seidel never imagined that one day he would be raising sheep and producing Coloradoʼs first artisanal Sheepʼs Milk Cheeses. Itʼs his passion for food that has allowed him to travel the country to experience his first love, cooking. A couple years after opening his first restaurant Fruition, Alex purchased a ten-acre farm. This fueled his desire to learn more about food, how it is produced, and from where it is sourced.
