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 

Best New Chef 1990: Nancy Silverton
Nancy Silverton
January 2015

Gallery

Credit: © John Kernick

Recipe Summary

active:
25 mins
total:
2 hrs 25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

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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