A little twist on the classic gremolata. The orange adds a wonderful dimension to the flavor of the lamb and the tomatoes. Try it with fresh ginger for an interesting variation.
Ingredients
8tablespoons (or as needed) olive oil
3poundslamb shoulder, trimmed well and cut into 1½-inch cubes
Heat 4tablespoons oil in a large deep sauté pan or casserole over high heat. Add as many lamb cubes as will comfortably fit in the pan (overcrowding will cause the lamb to steam rather than brown) and brown on all sides; set aside. Repeat with the remaining lamb cubes, adding