Grilled Lamb Ribs Agnello A Scottadito Recipes

Steps:

• Using a mallet, pound each rib chop to 1/4-inch thickness. Season the chops with salt and pepper.
• In the bowl of a food processor, combine the anchovy fillets, capers, lemon zest, garlic, sage and 1/2 cup olive oil, and pulse the mixture to form a marinade. Using a rubber spatula, transfer mixture to a large plastic food storage bag or shallow dish. Add the lamb and coat evenly in marinade. Seal the bag or cover the dish with plastic wrap, and refrigerate for 4 hours or overnight.
• Heat oven to 500 degrees and place a rack just above the center. Place the kale leaves in a large mixing bowl and add 2 tablespoons olive oil. With clean hands, toss the leaves, making sure both sides of each piece are lightly coated, adding more oil, about a teaspoon at a time, as necessary. (Alternatively, an oil mister can be used to lightly spray the kale on each side.) Place a large wire rack inside a rimmed baking sheet and arrange half the leaves on the rack in a single layer, not touching one another, and season with salt and pepper. Roast kale to brown and crispy, about 4 to 5 minutes, then repeat with remaining leaves. Loosely arrange a bed of crispy kale on a serving platter.
• Heat an outdoor grill to high and brush or spray with grapeseed oil. Add the lamb and cook over the high heat for about 4 minutes until charred, then flip and cook until chops are crisp at the edges, another 2 to 3 minutes. (The fire will flare as the fat cooks, so stay close to the grill and shuffle the chops as necessary.) After flipping the lamb to cook on the second side, place the lemon halves on the grill and char until caramelized and browned, about 2 to 4 minutes. (Chops can also be broiled in the oven, on high, about 5 minutes on each side. Lemons can be charred in a grill pan on the stove.)
• Allow the meat to rest on a plate for a few minutes. Arrange the chops on the bed of kale and douse them with the juice of the charred lemons.

Steps:

• In a small bowl, stir together the garlic, rosemary, olive oil, and pepper. Place the lamb chops in a shallow dish and brush the mixture over them. Cover and refrigerate at least 2 hours or as long as overnight.
• Prepare a fire in a grill or preheat a broiler. Brush the grill rack or the rack of a broiler pan with olive oil. Place the chops on the rack and grill or broil, turning as needed, until browned and crisp on the outside, yet still pink and juicy inside, about 10 minutes.
• Transfer to warmed individual plates, season with salt, and serve immediately with lemon slices.

Steps:

• Whisk together oil and wine. Mix in juniper berries, peppercorns, garlic, and bay leaf in a bowl. Add lemon wedges and mix well. Marinate lamb chops for at least 12 hours, turning the pieces occasionally.
• Heat a grill or grill pan.
• Remove lamb from marinade and pat dry. Sprinkle with salt and pepper.
• When the grill is very hot, grill the lamb chops about 3 minutes on each side, basting occasionally with marinade. Remove from the pan and keep warm.
• Meanwhile, cook the bacon in a saute pan. When crispy, remove the bacon from the pan. Deglaze pan with wine, scraping up tiny bits. Add the shallots and cook until aromatic. Add cranberry beans and chicken stock and cook until stock is reduced. Whisk in butter and bacon, and season with salt and pepper. Serve with lamb chops.