Lamb Chops Scottaditto Recipes

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LAMB CHOPS SCOTTADITTO



Lamb Chops Scottaditto image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 6

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill
4 tablespoons herbes de Provence
Twelve 1/2-inch-thick lamb rib chops (see Cook's Note)
Kosher salt and freshly ground black pepper
2 lemons, halved crosswise
2 bunches (about 8 cups) watercress

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.

LAMB CHOPS SCOTTADITO



Lamb Chops Scottadito image

Lamb Chops Scottaditto: Scottaditto means finger-blistering, and with these lamb chops it's a serious risk: they're so good you'll not want to wait for them to cool. The recipe comes ItalianFood.about.com

Provided by Barb G.

Categories     Lamb/Sheep

Time 12h40m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/4 lbs lamb chops
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 -2 bay leaf
3 -4 juniper berries or 3 -4 gin
3 -4 peppercorns
2 garlic cloves
2 lemons, cut into wedges
salt and pepper

Steps:

  • Combine the olive oil and wine in a bowl; crush the juniper berries and garlic, tear the bay leaf; Combine crushed berries or gin, and garlic with the lemon wedges and ADD to the oil and wine mixture.
  • Pour the mixture over the lamb chops and marinade for at least 12 HOURS in refrigerater; turning the pieces occasionally; (A plastic ziplock bag works great).
  • 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 occasinally, and salt them well when they are almost done; If you are cooking them over the coals you may also want to baste them with the marinade, Enjoy.

Nutrition Facts : Calories 711.4, Fat 63.4, SaturatedFat 22.5, Cholesterol 125.9, Sodium 97.8, Carbohydrate 4.7, Fiber 1.7, Sugar 0.2, Protein 28.3

BABY LAMB CHOPS SCOTTADITTO



Baby Lamb Chops Scottaditto image

Provided by Food Network

Categories     main-dish

Time P2DT35m

Yield 8 servings

Number Of Ingredients 15

3 quarts vegetable or other neutral-flavored oil
2 cups garlic cloves, smashed
2 handfuls black peppercorns
1 shallot, peeled and sliced
1 bunch fresh rosemary, chopped
1 bunch fresh thyme, chopped
6 pounds baby lamb chops
1 cup extra-virgin olive oil
1/2 cup lemon juice
2 tablespoons Dijon mustard
2 tablespoons diced shallot
1 tablespoon chopped garlic
1 bunch fresh mint, chopped
2 cups chopped marinated white anchovies
Salt and freshly ground black pepper

Steps:

  • For the lamb: Mix together the oil, garlic, peppercorns, shallots, rosemary and thyme in a large bowl and add the chops. Marinate, covered and refrigerated, at least 2 full days but no longer than 4 days.
  • Prepare a grill for cooking over medium-high heat. Remove the chops from the marinade and scrape off any solids. Grill the chops to medium-rare, turning once, about 10 minutes total.
  • For the vinaigrette: Put the olive oil, lemon juice, mustard, shallots, garlic and mint in a bowl; whisk to combine. Stir in the anchovies and season to taste with salt and pepper. Drizzle the vinaigrette over the lamb chops before serving.

LAMB CHOPS SCOTTADITO WITH CRISPY KALE



Lamb Chops Scottadito With Crispy Kale image

The word scottadito means burned fingers in Italian; these lamb chops are best eaten with one's fingers soon after they come off the grill. The recipe comes from Rachael Ray, who serves these at her homes in upstate New York and Manhattan. The lamb chops are best if they marinate for several hours, but turn out just fine with an hour or two under the anchovy and garlic paste. Ms. Ray's method for preparing kale produces crispy leaves; key elements are the lightest spray of oil, and baking racks to get them really crisp. They need to be made in batches, but a hot oven makes the job quick, and they can also be done a little bit ahead of time and served at room temperature. Don't skip grilling the lemon: the slightly charred, acidic flavor adds an essential layer.

Provided by Kim Severson

Categories     dinner, barbecues, main course

Time 4h40m

Yield 4 servings

Number Of Ingredients 10

12 lamb rib chops
Kosher salt and ground black pepper
6 anchovy fillets
1/4 cup capers in brine, drained
2 lemons, zested and cut in half
4 cloves garlic, peeled and crushed
24 fresh sage leaves, coarsely chopped
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
1 large bunch lacinato or Tuscan kale, stems removed and leaves left whole
Grapeseed or other oil suitable for high heat, for preparing the grill

Steps:

  • Using a mallet, pound each rib chop to 1/4-inch thickness. Season the chops with salt and pepper.
  • In the bowl of a food processor, combine the anchovy fillets, capers, lemon zest, garlic, sage and 1/2 cup olive oil, and pulse the mixture to form a marinade. Using a rubber spatula, transfer mixture to a large plastic food storage bag or shallow dish. Add the lamb and coat evenly in marinade. Seal the bag or cover the dish with plastic wrap, and refrigerate for 4 hours or overnight.
  • Heat oven to 500 degrees and place a rack just above the center. Place the kale leaves in a large mixing bowl and add 2 tablespoons olive oil. With clean hands, toss the leaves, making sure both sides of each piece are lightly coated, adding more oil, about a teaspoon at a time, as necessary. (Alternatively, an oil mister can be used to lightly spray the kale on each side.) Place a large wire rack inside a rimmed baking sheet and arrange half the leaves on the rack in a single layer, not touching one another, and season with salt and pepper. Roast kale to brown and crispy, about 4 to 5 minutes, then repeat with remaining leaves. Loosely arrange a bed of crispy kale on a serving platter.
  • Heat an outdoor grill to high and brush or spray with grapeseed oil. Add the lamb and cook over the high heat for about 4 minutes until charred, then flip and cook until chops are crisp at the edges, another 2 to 3 minutes. (The fire will flare as the fat cooks, so stay close to the grill and shuffle the chops as necessary.) After flipping the lamb to cook on the second side, place the lemon halves on the grill and char until caramelized and browned, about 2 to 4 minutes. (Chops can also be broiled in the oven, on high, about 5 minutes on each side. Lemons can be charred in a grill pan on the stove.)
  • Allow the meat to rest on a plate for a few minutes. Arrange the chops on the bed of kale and douse them with the juice of the charred lemons.

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