Chef Nancy Silverton adores the grilled, herb-flecked lamb chops scottadito (“burnt fingers”). Here, she adds a kick to the lamb by garnishing it with smoky pimentón de la Vera and little mint leaves.
Slideshow: More Fast Lamb Chop Recipes
1/2 cup rosemary leaves
8 garlic cloves
1/2 cup extra-virgin olive oil, plus more for drizzling
12 baby lamb chops (about 3 ounces each)
1/4 cup small mint leaves, for garnish
Large pinch of pimentón de la Vera, for garnish
How to Make It
In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped. With the machine on, gradually add the 1/2 cup of olive oil until the rosemary and garlic are finely chopped. Scrape the mixture into a large baking dish and add the lamb chops. Turn the chops so they are well coated. Refrigerate for at least 2 hours or overnight.
Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the lamb to a platter and let rest for 5 minutes. Garnish with the mint leaves and pimentón, top with a drizzle of olive oil and serve immediately.
Dense, powerful Sagrantino can be quite tannic when young, but with a little age, it pairs very well with gamey lamb.
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