Agnello alla Scottadito: Italian Grilled Lamb Chops Recipe
An easy recipe for Italian-style marinated, grilled lamb-chops: Agnello alla Scottadito is great for Easter dinner or spring or summertime cookouts.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- ½cup extra-virgin olive oil
- ½cup dry white wine
- 3to 4 juniper berries
- 3to 4 whole peppercorns
- 2cloves garlic (peeled and trimmed)
- 1teaspoon fine sea salt
- 1to 2 bay leaves
- 2lemons (cut into slices, plus fresh lemon wedges, for serving)
- 2 ¼pounds baby lamb chops
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
Combine the extra-virgin olive oil and white wine in a large mixing bowl.Step 3
Crush the juniper berries, peppercorns, garlic, and 1 teaspoon fine sea salt together in a mortar and pestle until you obtain a rough paste.Step 4
Transfer this paste to the olive oil-and-wine mixture and stir to mix well.Step 5
Tear the bay leaves roughly and stir them in as well. Add the lemon slices (squeezing them just a bit before adding them to the marinade), and marinate the lamb in this marinade for at least 12 hours in the refrigerator, turning the pieces occasionally.Step 6
Shake off any excess liquid before cooking the lamb chops. You can either cook the marinated lamb chops in a skillet over a brisk flame or grill them on charcoal (preferable) or gas grill.Step 7
In any case, lay lemon slices from the marinade over the chops as they cook, turn the chops occasionally, and season them well with sea salt and freshly ground black pepper when they're almost done. It should take about 8 to 10 minutes for them to be done.Step 8
Serve with lemon wedges that can be squeezed over the lamb before eating.