Grilled herb lamb chops
Published on 22 March 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 4 PEOPLE
8 lamb chops
Sage
Rosemary
Thyme
Salt
Pepper
Extra virgin olive oil
.
I remove excess fat, cover with cling film and flatten with a meat mallet.
I blend herbs, salt, pepper and oil.
It should emulsify into a fairly thick sauce.
I brush both sides thoroughly and marinate about an hour to absorb flavours.
I heat a griddle well and grill a few minutes per side.
Meat should be golden without overcooking and toughening; it really takes only a few minutes per side.
Now lick your fingers: they are also called ‘scottadito’, finger-burners, for good reason!
8 lamb chops
Sage
Rosemary
Thyme
Salt
Pepper
Extra virgin olive oil
.I remove excess fat, cover with cling film and flatten with a meat mallet.
I blend herbs, salt, pepper and oil.
It should emulsify into a fairly thick sauce.
I brush both sides thoroughly and marinate about an hour to absorb flavours.
I heat a griddle well and grill a few minutes per side.
Meat should be golden without overcooking and toughening; it really takes only a few minutes per side.
Now lick your fingers: they are also called ‘scottadito’, finger-burners, for good reason!
Original source: https://incucinaconlilly.com/2014/03/22/costolette-di-agnello-alla-griglia-con-erbe-aromatiche/
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