Grilled Lamb Chops "scotta Dita" Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Dijon Mustard,
-ground,
2 tsp: Garlic, minced
1/2 cup: Olive Oil, Extra-Virgin
2 tbsp: Balsamic Vinegar,
1/4 cup: Basil, julienned
1/2 tsp: Kosher Salt,
12 Rib: Lamb Chops, 1 1/2" Thick
1/8 tsp: Black Pepper, freshly
-trim of excess fat,
Directions:
* Ask the butcher to leave the bones 3 to 4 inches long.
1. In a nonreactive bowl, combine the Dijon mustard, garlic, vinegar,
salt, and pepper with 2 tsp water. Slowly whisk in the olive oil to
form a creamy marinade. Stir in the cut basil.
2. Add the chops to the marinade and toss to coat evenly. Marinate the
chops for 1 to 3 hours, covered and refrigerated.
3. Preheat a grill, grill pan, or barbecue to very hot. Shake the
excess marinade from the chops and grill 4 to 5 mins a side for
medium-rare, or slightly longer for more well done. Transfer to a
warm platter and serve.
NOTE: This a "finger food", meant to be eaten hot-off-the-grill.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1
From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking
Source from luhu.jp
1. In a nonreactive bowl, combine the Dijon mustard, garlic, vinegar,
salt, and pepper with 2 tsp water. Slowly whisk in the olive oil to
form a creamy marinade. Stir in the cut basil.
2. Add the chops to the marinade and toss to coat evenly. Marinate the
chops for 1 to 3 hours, covered and refrigerated.
3. Preheat a grill, grill pan, or barbecue to very hot. Shake the
excess marinade from the chops and grill 4 to 5 mins a side for
medium-rare, or slightly longer for more well done. Transfer to a
warm platter and serve.
NOTE: This a "finger food", meant to be eaten hot-off-the-grill.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1
From: Dan Klepach Date: 08-23-95 (22:44) (159)
Fido: Cooking
Source from luhu.jp