Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Union Square Cookbook |
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Attributes:
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Grill, Book |
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Comments:
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We've seen, and tried, several recipes for the Roman classic "Scotta Dita". This is our favorite. You'll see it spelled "Scottadito" also. The name translates to "burnt fingers" in Italian. |
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Serving Suggestions:
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We serve this with Grilled Artichokes with Anchovy Mayonnaise (elsewhere), but a simple mashed potato is also good. Try mixing some chopped basil into the potatoes if you go that route. Serve with an Italian red wine--Chianti is a good choice. |
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Ingredients:
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3 tbs. Dijon mustard 2 tsp. minced garlic 2 tbs. balsamic vinegar 1/2 tsp. kosher salt 1/8 tsp. fresh ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup julienned basil 12 1-1/2 inch thick rib lamb chops |
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Instructions:
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1. In a non-reactive bowl, combine the Dijon mustard, garlic, vinegar, salt, and pepper with 2 tsps water. Slowly whisk in the olive oil to form a creamy marinate. Stir in the basil. 2. Trim chops of excess fat. Add chops to marinade and toss to coat evenly. Marinate the chops for 1 to 3 hours, covered and refrigerated. 3. Preheat a grill or barbeque to very hot. Shake excess marinade from the chops and grill 4 to 5 minutes a side for medium-rare. |
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2001-03-10