Cedar Springs or Shepherd’s Pride lamb rib chops, frenched 12
Extra virgin olive oil 1-1/2 cups
Garlic, crushed 30 cloves
White wine 1/2 cup
Lemon juice 1/4 cup
Mint leaves 1/2 cup
Rosemary sprigs 1/4 cup
Italian parsley leaves 1/4 cup
Lemon zest 1/4 cup
Crushed red pepper flakes 1/2 teaspoon
Salt and pepper to taste
Radicchio 3 heads, quartered
Belgian endive 6 heads, 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 lamb rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.
30 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. Enjoy American Lamb Rib Chops Scottadita today!
American Lamb Rib Chops Scottadita with Grilled Radicchio and Endive Recipe and image provided by the American Lamb Board