American Lamb Rib Chops Scottadita

American Lamb Rib Chops Scottadita


July 3, 2016


12 American Lamb rib chops, frenched

1 ½ cups Extra virgin olive oil

30 cloves Garlic, crushed

½ cup White wine

¼ cup Lemon juice

½ cup Mint leaves

¼ cup Rosemary sprigs

¼ cup Italian parsley leaves

¼ cup Lemon zest

½ tsp Crushed red pepper flakes

Salt and pepper to taste

3 heads quartered Radicchio

6 heads halved lengthwise Belgian endive

Lemon juice as needed

Grated lemon peel as needed

Olive oil as needed


1In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper. Blend until a smooth consistency is reached. Set aside 1/2 cup for later use.

2Pour a thin layer of the blended mix into a non-reactive container. Place the rib chops in the mixture. Pour the rest of the mixture over the chops.

3Refrigerate for at least 1 hour.

430 minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.

5For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive. Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil.

6Use the 1/2 cup of reserved marinade as a plate sauce. Garnish with mint.