Lamb Chops Scottadito: Scottadito means finger-blistering, and with these grilled lamb chops it's a serious risk: They're so good you'll not want to wait for them to cool. The recipe is courtesy of Ivana, and I enjoyed it at a delightful meal in Valpolicella, not far from Verona. To serve 6 you'll need:
Prep Time: 12 hours
Cook Time: 40 minutes
Ingredients:
- 2 1/4 pounds (1 k) of baby lamb chops
- 1/2 cup extravirgin olive oil
- 1/2 cup dry white wine
- 1-2 bay leaves
- 3-4 juniper berries
- 3-4 peppercorns
- 2 cloves garlic
- 2 lemons, cut into wedges
- Salt and pepper to taste
Preparation:
Combine the oil and wine in a bowl. Crush the berries and garlic, and tear the bay leaf. Combine them with the lemon wedges and the oil-and-wine mixture, and marinate the lamb for at least 12 hours, turning the pieces occasionally.
You can either cook the lamb chops in a skillet, over a brisk flame, or grill them over the coals. In either case, lay slices of lemon from the marinade over them as they cook, turn them occasionally, and salt them well when they're almost done. If you're doing them over the coals you may also want to baste them with the marinade.
The wine? A Valpolicella Classico.
Yield: 4-6 servings Grilled Lamb Chops Scottadito.
You can either cook the lamb chops in a skillet, over a brisk flame, or grill them over the coals. In either case, lay slices of lemon from the marinade over them as they cook, turn them occasionally, and salt them well when they're almost done. If you're doing them over the coals you may also want to baste them with the marinade.
The wine? A Valpolicella Classico.
Yield: 4-6 servings Grilled Lamb Chops Scottadito.
