Spring Lamb with Lavender Gremolata
Barbecuing this dish means less time spent cooking and more time mingling with guests. The lavender and chili peppers add a spicy twist to the classic gremolata, a garnish usually consisting of parsley, lemon zest and garlic. Swiss chard or spinach sautéd with a little garlic makes a nice accompaniment to the meal.
1 tbsp. (15 mL) cloves garlic, finely minced
1 tbsp. (15 mL) lemon zest, finely grated
2 tbsp. (30 mL) fresh lavender leaves, finely chopped
1⁄2 tsp. (2 mL) chili pepper, finely minced
1⁄4 cup (60 mL) olive oil
1⁄2 tsp. (2 mL) sea salt
1⁄2 tsp. (2 mL) cracked black pepper
In a small bowl, stir together all the ingredients.
Lamb and vegetables
12 lamb chops, 1" (2.5 cm) thick
4 small zucchini
4 small eggplants
2 tbsp. (30 mL) olive oil
Sea salt and cracked black pepper, to taste
Pat gremolata mixture on both sides of lamb chops to cover. Marinate lamb in the refrigerator, covered with plastic wrap, for at least 3 hours or overnight.
Preheat barbecue on medium high. Halve zucchini lengthwise and cut into long wedges. Halve eggplants lengthwise; score flesh side in cross-hatch using a sharp knife. Brush vegetables lightly with olive oil and season with salt and pepper.
Season the marinated lamb chops with a little more salt and pepper before barbecuing. Place lamb and eggplant on the grill. (For medium lamb, cook about 7 to 10 minutes, turning once halfway through; eggplant will cook in the same amount of time.)
Add zucchini; grill for about 3 to 5 minutes or until tender.