Lamb Rib Chops Scottadita with Grilled Radicchio and Endive
Lamb marinated in a combination of lemon, garlic, white wine, mint, and red pepper flakes will awaken the senses.
- 12 lamb rib chops, frenched
- 1- 1/2 cups extra virgin olive oil
- 30 cloves garlic, crushed
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1/2 cup mint leaves
- 1/4 cup rosemary sprigs
- 1/4 cup Italian parsley leaves
- 1/4 cup lemon zest
- 1/2 tsp crushed red pepper flakes
- Salt and pepper to taste
- 3 heads radicchio, quartered
- 6 heads Belgian endive, halved lengthwise
- Lemon juice as needed
- Grated lemon peel as needed
- Olive oil as needed
- In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper. Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended mix into a non-reactive container. Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.
- minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.
- For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive. Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil.
- Use the 1/2 cup of reserved marinade as a plate sauce. Garnish with mint.
Calories from Fat 242 (75%)
(42%)Total Fat 27g
(32%)Saturated Fat 6g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Total Carbohydrate 12g
(34%)Dietary Fiber 9g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.