Ferrari's Grilled Lamb Chops - Dallas News |

Ferrari's Grilled Lamb Chops

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Grilled lamb is big for us during the holidays and ubiquitous around the dining room table for many Italian families…I remember the first time we had these in Sardegna with nonna, she let me grill and I figured out quickly why they're called "scotta dita."


2 tsp dijon mustard

2 tbsp balsamic vinegar

4 tbsp E.V. olive oil

1 rosemary stem, needles stripped and minced

3 garlic cloves, smashed with the side of the knife and peeled

20 lamb chops, ¾ in thick (I like Australian lamb for the gamey flavor)

In a medium sized bowl, add all the ingredients for the marinade and whisk till incorporated. Transfer the marinade to a glass container and rub the lamb chops till well coated, refrigerate covered for 3 hours or overnight if possible

Kosher salt and cracked black pepper to taste

Putting it all together

Preheat the grill to high and bring the lamb to room temperature before grilling.

Season each lamb chop side with kosher salt and pepper. Place the chops on the grill at 10 o'clock (imagine the face of a clock) and cook for 1 ½ minutes, then turn the lamb to 2 o'clock (to get the nice crossmarks) and cook for an additional 1 ½ minutes for nice medium rare chops. (Cook for an additional ½ minute per side for every ¼ inch larger the lamb chop is).

Serve the chops while hot with a nice drizzle of E.V. olive oil…you'll be very happy!

Yield: 4 Servings

Active Prep: 10 min

Ease of Preparation: Easy

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