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April 5, 2023

American Lamb Rib Chops Scottadita with Grilled Radicchio and Endive


Recipe Provided By
American Lamb Board


Marinated American lamb chops with rosemary & garlic on a plate


  • 12 American Lamb rib chops, frenched
  • 1-1/2 cups extra virgin olive oil
  • 30 cloves garlic, crushed
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1/2 cup mint leaves
  • 1/4 cup rosemary sprigs
  • 1/4 cup Italian parsley leaves
  • 1/4 cup lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 3 heads Radicchio, quartered
  • 6 heads Belgian endive, halved lengthwise
  • Lemon juice, as needed
  • Grated lemon peel, as needed
  • Olive oil, as needed


In 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.  Pour 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.  Refrigerate for at least 1 hour. 

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

For 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. 

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

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