BABY LAMB CHOPS SCOTTADITTO

Baby Lamb Chops Scottaditto image

Provided by Food Network

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.