Best Lamb Chops Scottaditto Recipes

Lamb Chops Scottaditto image

Provided by Food Network

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.

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.