Lamb Rib Chops Scottadita
Chef Mark DeNittis
Sysco Foods
Denver
Grilling is a quick way for restaurants to give meats a boost, as both the cooking method and seasonings add flavor. In this dish, chef DeNittis, a center-of-the-plate specialist for Sysco and founder of The Rocky Mountain Institute of Meat, marinates lamb rib chops in a garlicky herb mixture, then cooks them on the grill along with radicchio and endive. In Italian, scottadita means “burnt fingers”—a nod to the fact that guests may burn their fingers from trying the chops right off the grill.
Ingredients
12 lamb rib chops, frenched
1 1/2 cups extra virgin olive oil
30 garlic cloves, crushed
1/2 cup white wine
1/4 cup lemon juice
1/2 cup mint leaves
1/4 cup rosemary sprigs
1/4 Italian parsley leaves
1/4 cup grated lemon zest
1/2 tsp. crushed red pepper flakes
Salt and pepper, to taste
3 radicchio heads, quartered
6 Belgian endive heads, halved lengthwise
Lemon juice, as needed
Grated lemon peel, as needed
Olive oil, as needed
Mint, for garnish
Steps
1. In 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.
2. Set aside 1/2 cup for later use.
3. Pour thin layer of the blended mix into a container and place the rib chops in mixture. Pour rest of mixture over the chops. Refrigerate for at least 1 hour.
4. Thirty minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare.
5. Briefly grill radicchio and endive.
6. To serve, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive. Squeeze lemon juice over radicchio and endive followed by a light sprinkling of grated lemon peel, salt, pepper and extra virgin olive oil. Use reserved 1/2 cup marinade as a plate sauce and garnish with mint.
Photo courtesy of the American Lamb Board