Grilled Lamb Ribs Agnello A Scottadito Recipes

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GRILLED LAMB RIBS (AGNELLO A SCOTTADITO)



Grilled Lamb Ribs (Agnello a Scottadito) image

DH and I made this tonight for dinner and really enjoyed it. We used lamb loin chops instead of ribs and it still turned out nice. Prep time includes marinating time. We marinated a little over 2 hours. From Williams-Sonoma "Savoring Italy" cookbook.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 7

3 large garlic cloves, finely chopped
2 tablespoons chopped fresh rosemary
1/4 cup olive oil, plus more for brushing
fresh ground pepper, to taste
8 -12 lamb rib chops, trimmed of fat
salt, to taste
lemon slice (to garnish) (optional)

Steps:

  • In a small bowl, stir together the garlic, rosemary, olive oil, and pepper. Place the lamb chops in a shallow dish and brush the mixture over them. Cover and refrigerate at least 2 hours or as long as overnight.
  • Prepare a fire in a grill or preheat a broiler. Brush the grill rack or the rack of a broiler pan with olive oil. Place the chops on the rack and grill or broil, turning as needed, until browned and crisp on the outside, yet still pink and juicy inside, about 10 minutes.
  • Transfer to warmed individual plates, season with salt, and serve immediately with lemon slices.

Nutrition Facts : Calories 124.5, Fat 13.6, SaturatedFat 1.9, Sodium 0.9, Carbohydrate 1.1, Fiber 0.2, Protein 0.2

D'AGNELLO SCOTTADITO: "BURN YOUR FINGERS" LAMB



D'agnello Scottadito:

Provided by Food Network

Categories     main-dish

Time 47m

Yield 4 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/2 cup dry white wine, plus 1/4 cup
3 juniper berries, crushed
3 peppercorns, crushed
2 cloves garlic, minced
1 fresh bay leaf, torn into small pieces
2 lemons, cut into wedges
12 small baby lamb chops
Salt and freshly ground black pepper
2 slices bacon, cut into 1/2-inch strips
1 shallot, minced
2 cups cooked cranberry beans
1 cup chicken stock
2 tablespoon unsalted butter

Steps:

  • Whisk together oil and wine. Mix in juniper berries, peppercorns, garlic, and bay leaf in a bowl. Add lemon wedges and mix well. Marinate lamb chops for at least 12 hours, turning the pieces occasionally.
  • Heat a grill or grill pan.
  • Remove lamb from marinade and pat dry. Sprinkle with salt and pepper.
  • When the grill is very hot, grill the lamb chops about 3 minutes on each side, basting occasionally with marinade. Remove from the pan and keep warm.
  • Meanwhile, cook the bacon in a saute pan. When crispy, remove the bacon from the pan. Deglaze pan with wine, scraping up tiny bits. Add the shallots and cook until aromatic. Add cranberry beans and chicken stock and cook until stock is reduced. Whisk in butter and bacon, and season with salt and pepper. Serve with lamb chops.

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