LAMB CHOPS SCOTTADITO WITH CRISPY KALE
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
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.
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.
BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 15 to 20 people
Number Of Ingredients 11
Steps:
- For the lamb chops:
- Preheat oven to 350 degrees F.
- Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
- After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
- For the yogurt:
- Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
- For assembly:
- Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.
GRILLED BABY LAMB CHOPS WITH CRISPY ROSEMARY
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 4 appetizer servings
Number Of Ingredients 6
Steps:
- Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
- Prepare a hot grill.
- Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.
BABY LAMB CHOPS WITH LEMON
Provided by Food Network Kitchen
Time 1h30m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
- Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.
BABY LAMB CHOPS WITH MADEIRA SAUCE
Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
- Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.
LAMB CHOPS SCOTTADITO
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
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
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