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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.
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Servings 4

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.