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A rack of lamb with citrus gremolata, inspired by Sicilian cuisine, is an impressive star of your holiday table.

Katie and Giancarlo Caldesi, connoisseurs of all things Italian, have a new cookbook out! Bring a taste of Sicily right into your home kitchen and re-create the best of what this food-forward island has to offer. This rack of lamb with citrus gremolata is a succulent, juicy centerpiece for a special-occasion dinner.  

The citrus perfume from the crust on this lamb as it cooks fills the kitchen with the scent of summer. It is quick and easy to put together and looks splendid for a quick supper or entertaining. The recipe is from Roberto Toro, head chef of the elegant restaurant at one of our favorite places to stay in Sicily, the hotel Belmond Grand Timeo in Taormina. Either serve the rack of lamb simply, with a swirl of your best extra-virgin olive oil, or make a gravy from lamb bones (this can be done the day before).

Reprinted with permission from Sicily