LAMB CHOPS SCOTTADITTO

Lamb Chops Scottaditto image

Provided by Food Network

Time 3h20m

Yield 4 servings

Number Of Ingredients 6

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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.