Charred Scallion Gremolata

Author Notes

I first made this dish with a group of friends celebrating an approximation of Easter we had dubbed First Annual Feaster. While I did not really grow up celebrating Easter, I did have it in my mind that lamb wanted serving -- so I decided to make cumin lamb accompanied by a couple sauces.

I was searching for a sauce to serve with my lamb. I love how gremolata can brighten any dish and, being obsessed with charring all things citrus, decided to make a gremolata from charred lemons, toasty garlic, and scallions. Grilling mellowed and sweetened the green onions and garlic, and transformed the bitter lemon peel into something extraordinary. I mixed a pile of fresh parsley in at the end and had exactly what I was after. The gremolata had the sour, sweet, bitter, fresh flavor I was after, and was a great success! —savorthis

Test Kitchen Notes

This sauce hits all the flavor notes -- salty, smoky, sour, and slightly sweet. It's a wonderful accompaniment to grilled meats and fish, and is a great recipe to have in your summer repertoire. —The Editors