Lamb Chops Scottadito
Ingredients
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary
- ¼ cup extra-virgin olive oil
- salt and pepper to taste
- 12 rib lamb chops
Instructions
- In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the cops to coat both sides. Cover and refrigerate at least 2 hours.
- Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
- Plate immediately with salad, drizzle with olive oil.
You can also make a fresh, simple salad to accompany your lamb chops, or to enjoy as an appetizer while you wait for the scottadito to cool.
- Shave one bulb of fresh fennel
- segment on orange removing pits
- 1/2 cup pitted Sicilian olives
- mix ingredients in small mixing bowl, add extra virgin olive oil, sea salt and pepper
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