American Lamb Rib Chops Scottadita with Grilled Radicchio and Endive
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Recipe Provided By
American Lamb BoardServings
12
Ingredients
- 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
Directions
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.
