Best Grilled Lamb Ribs Agnello A Scottadito Recipes

Grilled Lamb Ribs (Agnello a Scottadito) image

Provided by Dr. Jenny

Categories Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

3 large garlic cloves, finely chopped
2 tablespoons chopped fresh rosemary
1/4 cup olive oil, plus more for brushing
fresh ground pepper, to taste
8 -12 lamb rib chops, trimmed of fat
salt, to taste
lemon slice (to garnish) (optional)

Steps:

In a small bowl, stir together the garlic, rosemary, olive oil, and pepper. Place the lamb chops in a shallow dish and brush the mixture over them. Cover and refrigerate at least 2 hours or as long as overnight.
Prepare a fire in a grill or preheat a broiler. Brush the grill rack or the rack of a broiler pan with olive oil. Place the chops on the rack and grill or broil, turning as needed, until browned and crisp on the outside, yet still pink and juicy inside, about 10 minutes.
Transfer to warmed individual plates, season with salt, and serve immediately with lemon slices.

Nutrition Facts : Calories 124.5, Fat 13.6, SaturatedFat 1.9, Sodium 0.9, Carbohydrate 1.1, Fiber 0.2, Protein 0.2

Lamb Chops Scottadito with Charred Cherry Tomatoes image

Provided by Andrew Knowlton

Yield 4 servings

Number Of Ingredients 6

4 garlic cloves, finely chopped
1/2 cup finely chopped rosemary
1/4 cup olive oil, plus more for drizzling
12 lamb rib chops (about 2 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound cherry tomatoes, preferably on the vine

Steps:

Combine garlic, rosemary, and 1/4 cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about 1/4" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
Serve tomatoes alongside lamb.

D'agnello Scottadito:

Provided by Food Network

Categories main-dish

Time 47m

Yield 4 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/2 cup dry white wine, plus 1/4 cup
3 juniper berries, crushed
3 peppercorns, crushed
2 cloves garlic, minced
1 fresh bay leaf, torn into small pieces
2 lemons, cut into wedges
12 small baby lamb chops
Salt and freshly ground black pepper
2 slices bacon, cut into 1/2-inch strips
1 shallot, minced
2 cups cooked cranberry beans
1 cup chicken stock
2 tablespoon unsalted butter

Steps:

Whisk together oil and wine. Mix in juniper berries, peppercorns, garlic, and bay leaf in a bowl. Add lemon wedges and mix well. Marinate lamb chops for at least 12 hours, turning the pieces occasionally.
Heat a grill or grill pan.
Remove lamb from marinade and pat dry. Sprinkle with salt and pepper.
When the grill is very hot, grill the lamb chops about 3 minutes on each side, basting occasionally with marinade. Remove from the pan and keep warm.
Meanwhile, cook the bacon in a saute pan. When crispy, remove the bacon from the pan. Deglaze pan with wine, scraping up tiny bits. Add the shallots and cook until aromatic. Add cranberry beans and chicken stock and cook until stock is reduced. Whisk in butter and bacon, and season with salt and pepper. Serve with lamb chops.

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.