American lamb rib chops scottadita
American lamb rib chops scottadita
American lamb rib chops scottadita

American Lamb Rib Chops Scottadita


July 3, 2016

With flavors like mint, rosemary, and lemon, you can’t go wrong with this classic Lamb Rib Chop dish.


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.


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