In the culinary world, spring and lamb are synonymous. AQUA by El Gaucho Executive Chef Wes Hood has created a Mediterranean style lamb dish that is full of flavor. The mint-parsley-lemon gremolata is a refreshing complement to lamb’s fresh and grassy flavor. One tip: since this is a bone-in cut and lamb is more dense than steak, cook it at a higher temperature than you would a filet of beef. Also note that lamb tends to keep its bright red color better than beef, so be careful not to overcook.
This dish was recently named to Zagat’s “13 Best Things to Eat and Drink in Seattle This Summer” list. Impress your friends and family by making it at home, or come in and enjoy it in one of our restaurants – it’s featured on our menus through June. Bon appétit!
• 3 ea T-bone 1” loin chop lamb
• ½ bunch spring onion
• 1 tsp minced peeled garlic
• 1 tbl extra virgin olive oil
• 2 tbl to taste El Gaucho Steak Seasoning*
• 2 fl oz Preserved Lemon Vinaigrette Dressing (recipe below)
• 2 tsp mint-parsley-lemon Gremolata
• 1 oz nicoise olives pitted and crushed
Preserved Lemon Vinaigrette Dressing
• 3 fl. oz. cider vinegar
• 2 fl. oz. lemon juice
• 3 fl. oz. preserved lemon (measurement is the rind only… pith not used)
• 2 tbl. peeled shallots
• 2.5 tsp fish sauce
• 2 tsp granulated sugar
• 1 cup canola oil
• 2 tbl. chopped parsley, Italian herb
• Season to taste with salt and pepper
• 1 tbl. Parsley Chiffonade
• 1 tbl. Mint Chiffonade
• 2 tsp Lemon zest Chiffonade
Make the preserved lemon vinaigrette dressing first. Add all ingredients in blender except canola oil and parsley. Blend on high slowly adding the canola oil until emulsified. Turn off blender and add parsley. Store cold.
For the gremolata, chop everything together finely. Set aside.
For the T-bones: Cut the onions in half lengthwise. Lightly coat in extra virgin olive oil, minced garlic, and season with some of the Gaucho seasoning. These can be grilled in small batches and held at room temperature. Season the T-bones liberally with Gaucho seasoning. Grill to desired temperature (we recommend medium rare). Since this cut is very high in fat, you may need to finish on indirect heat after getting good caramelization on the meat from the grill.
Pile the Spring Onions in the back of the plate in a neat mound. Ladle the vinaigrette in front of the onions. Shingle the grilled chops, (tips pointing outward), on top of the sauce. Generously sprinkle the crushed olives with the gremolata.