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.

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.










Recipe by Alex Seidel, owner of Fruition Restaurant, in Colorado
Written by Laurel Miller
Photography by Barry Gutierrez