Coulotte with Scott Myers’ Gremolata

Chef Scott Myers is not just a classically-trained, Montana-based private chef, he’s also the creator of this noteworthy gremolata that we’ve paired with our deliciously-flavored coulotte roast. Just the right mix of acidity and umami, this quick dish delivers every time.


1 - 2 lb TD Coulotte
Salt and Pepper
1 Tbs Grass-Finished Butter

Chef Scott Myers' Gremolata:
2 Bunches Parsley
3 Cloves Garlic
3 Lemons, Juiced
Zest of 1 Lemon
1 Shallot
1/2 c. Olive Oil
Salt & Pepper (to taste)
2 tsp Organic Sugar


  1. Combine ingredients for Chef Scott Myers gremolata in a food processor and pulse to a coarse finish.
  2. Salt and Pepper the Coulotte and bring it to room temperature.
  3. Sear and render the fat cap down in butter for 5 minutes on medium/high heat in a cast-iron pan until the fat cap reaches a gorgeous, deep golden brown. After a crust is formed on the fat cap, flip the roast in the pan, transfer the pan to the oven and roast for 20 min at 300°F or until the internal temp of the Coulotte is 130°(this is great on a grill too, we suggest the hot and cool zone technique and a cast iron to retain the juices).
  4. Let it rest for 15 minutes then slice against the grain and enjoy!