Grilled Lamb Chops Scotta Dita With Maple Roasted Butternut Squash Recipes

GRILLED LAMB CHOPS SCOTTA DITA WITH MAPLE-ROASTED BUTTERNUT SQUASH

Steps:

• In a nonreactive bowl, combine mustard, vinegar, garlic, salt, and pepper with 2 teaspoons water. Slowly whisk in olive oil until mixture is emulsified; stir in basil. Add lamb chops and toss to coat. Cover bowl and transfer to refrigerator; let marinate for 1 to 3 hours.
• Preheat a grill pan over high heat. Remove excess marinade from lamb chops and place on grill. Cook, turning once, 4 to 5 minutes per side for medium rare.
• Place one butternut squash cube on each of 24 plates. Arrange one lamb chop on each plate, resting the bone of the chop on the squash cube. Garnish plates with arugula and serve.

MAPLE-ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees.
• Place butter in a 13-by 9-inch baking dish and transfer to oven; heat until butter is melted.
• Remove baking dish from oven. Add squash cubes and Aleppo pepper; toss to combine. Return baking dish to oven and roast, shaking dish occasionally, until squash is tender and browned, 15 to 20 minutes.
• Remove baking dish from oven. Gently stir in maple syrup and season with salt. Return to oven and roast 2 to 3 minutes more. Keep warm until ready to serve.

LAMB CHOPS SCOTTADITTO

Steps:

• In a large bowl, combine 1/2 cup of the olive oil with the herbes de Provence. Add the lamb chops and turn to coat. Cover and refrigerate for at least 3 hours or preferably overnight. You can also do this in a large resealable plastic bag.
• Preheat a grill or grill pan over moderately high heat until hot.
• Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove the lamb from the marinade and scrape off any excess. Generously season the lamb with salt and pepper. Grill the lamb until nicely charred and well-marked, about 3 minutes on each side. Place the lemon halves on the grill, cut side down, to grill while you cook the lamb.
• Divide the watercress among four plates and drizzle with the remaining 2 tablespoons olive oil. Place the chops on top of the watercress and squeeze the grilled lemon over the lamb and watercress. Serve immediately.