We served this gremolata on top of our Grilled Lamb Short Ribs. It was the perfect accompaniment for the savory meat. The lemon was fresh and zesty and added a great zing to the dish. I am sure this would also be delicious served over chicken and seafood.

Gremolata

Recipe from: Bon Appetit, April 2001

Yield: Makes about 1/4 cup

Ingredients:

• 1 lemon
• 1/4 cup finely chopped fresh parsley
• 3 garlic cloves, finely chopped

Directions:

1. Using a vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic.

MAKE AHEAD TIP: Can be made 6 hours ahead. Cover and refrigerate.