American Lamb Rib Chops Scottadita with Grilled Radicchio and Endive
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Credit: Mark DeNittis, Product Specialist, Sysco, Denver, Founder, The Rocky Mountain Institute of Meat, Denver
The National Culinary Review, July/August 2016
1½ cups extra virgin olive oil
30 garlic cloves, 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 t. crushed red pepper flakes
Salt and pepper, to taste
12 American lamb rib chops, frenched
3 heads radicchio, quartered
6 heads Belgian endive, halved lengthwise
Lemon juice, as needed
Grated lemon peel, as needed
Extra virgin olive oil, as needed
Mint, as needed for garnish
1) In blender or food processor, combine olive oil, garlic, white wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper. Blend to a smooth consistency. Reserve ½ cup for service. Pour thin layer of remaining mixture into nonreactive container. Add rib chops; pour rest of mixture over chops. Refrigerate for at least 1 hour.
2) 30 minutes before cooking, remove lamb chops from refrigerator. Grill over high heat until rare or medium-rare. Briefly grill radicchio and endive.
3) For each serving, plate 1 rib chop with 1 wedge radicchio and ½ head Belgian endive. Squeeze lemon juice over radicchio and endive; sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil. Use ½ cup reserved marinade as plate sauce. Garnish with mint.
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