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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