Bracioline d'Agnello alla Brace
Grilled Lamb Chops
My daughter's boyfriend was supposed to come to dinner last night, and he'd been curious about trying lamb - this was one of the few recipes from Campania I could find, and it seemed a relatively safe one for someone trying lamb for the first time. This was surprising, given that Campanians not only raise lambs, but the region is home to the Laticauda sheep.
I was quite happy with this recipe for lamb chops - though due to the unusual cold and rain in California, I had to broil them rather than grill them. The lamb chops were tender and very flavorful, and the ingredients for the marinade were easy to find. I'd definitely use this marinade again.
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Grilled Lamb Chops
Ingredients
- 3/4 cup white wine
- 1/4 cup olive oil
- 3 - 4 Tbsp lemon juice
- 5 garlic cloves, minced
- 1 Tbsp chopped fresh sage
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp dried oregano
- salt & pepper to taste
- 6 lamb shoulder chops
- 1 sprig of rosemary
Directions
In a small bowl, mix the wine, olive oil, lemon juice, minced garlic, chopped sage, chopped rosemary, oregano and salt and pepper to taste. Mix well.
Pour half the marinade into a 8" x 13" glass or earthenware baking pan. Place the lamb chops in a single layer in the pan and pour the rest of the marinade on top. Cover and refrigerate for at least 6 hours. Remove from the refrigerator 15 minutes before cooking.
Preheat a grill to medium. Remove the lamb from the marinade and place on the grill. Baste with the marinade using the rosemary sprig as a brush. Grill for 15-20 minutes, turn, baste again and grill for another 15-20 minutes. Alternative, broil for 7-15 minutes per side, using the same basting technique.
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Adapted from Clifford A. Wright's recipe at CliffordAWright.com
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