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Lamb Chops Scottadito with Charred Cherry Tomatoes

Lamb Chops Scottadito with Charred Cherry Tomatoes

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Rib chops can be pricey. This same preparation works well on lamb loin chops, too.


  • 4 garlic cloves, finely chopped
  • ½ cup finely chopped rosemary
  • ¼ cup olive oil, plus more for drizzling
  • 12 lamb rib chops (about 2¼ pounds total)
  • Kosher salt, freshly ground pepper
  • 1 pound cherry tomatoes, preferably on the vine

Recipe Preparation

  • Combine garlic, rosemary, and ¼ cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about ¼" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.

  • Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.

  • Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.

  • Serve tomatoes alongside lamb.

Recipe by Andrew Knowlton,

Nutritional Content

Calories (kcal) 360 Fat (g) 23 Saturated Fat (g) 5 Cholesterol (mg) 95 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 31 Sodium (mg) 90Reviews Section

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