Gremolata is a finely chopped mix of fresh parsley, garlic and lemon zest which lifts many dishes but is typically associated with osso bucco (an Italian speciality that would usually be made with thick sections of veal shank - a fantastic treat for those, like me, who adore bone marrow). Instead of veal shank we're doing something very similar here with lamb chops - serve with a simple risotto.

Ingredients - serves 4

1-2 lamb chops per person (depending on appetite)
1 tbsp olive oil
small sprig rosemary
200ml dry white wine
1 can chopped tomatoes
salt, pepper

for the gremolata:
bunch of fresh parsley
2 cloves garlic, crushed
finely grated zest of 1 lemon

Method

Make the gremolata by crushing the garlic with a pinch of salt and then chopping together to fine with the parsley and grated lemon zest. Set aside.

Choose a heavy casserole pan, one that’s large enough to take all chops in one layer. First tuck the ends of the chops around the eye of meat and pin with cocktail sticks or tie with string. Brush with the olive oil, season with salt and pepper and fry off to brown on all sides.

Add the white wine, reduce by half then pour the chopped tomatoes over the top of the chops adding the rosemary too. Bring to a gentle simmer, pop the lid on and cook for an hour. Take off the lid and cook longer and at a higher heat it if there’s too much liquid. Remove the rosemary and scatter over the gremolata before serving over risotto.