Scottadito (Italy)


  • 8 lamb chops (2 chops per person)
  • 1/4 cup olive oil (extra for sauce)
  • 2 tablespoons mustard
  • 2 tablespoons lemon juice
  • 4 cloves of garlic, finely chopped
  • 1 tablespoon fresh marjoram, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste

Sauce to Serve on the Side:

  • 2 tablespoons of olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard

In a large bowl, prepare a marinade with olive oil, mustard, lemon juice, garlic, marjoram, mint and thyme.

Place the lamb chops in this marinade, covering both sides with the marinade. Marinate the chops in the refrigerator for at least 1 hour, turning occasionally.

Remove the chops from the refrigerator and let them sit for 20 minutes to come to room temperature.

Set the grill or barbecue to high heat. Place the chops on the grill and cook for about 3-4 minutes on each side, or depending on your desired level of doneness.

Remove the chops from the grill and sprinkle with salt.

For the sauce on the side; Mix olive oil, lemon juice and mustard to obtain a homogeneous consistency.

Serve the hot lamb chops with the sauce you prepared.

ENJOY YOUR MEAL

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