Grilled Lamb Ribs Agnello A Scottadito Food

LAMB CHOPS SCOTTADITO WITH CRISPY KALE

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.

GRILLED LAMB RIB CHOPS

Steps:

• Prepare lamb chops by removing excess fat from rib bone. Prepare glaze by mixing allspice, cinnamon, star anise, black peppercorns, fennel seeds, minced garlic, olive oil, soy sauce, honey, and the habenero in a bowl. Reserve 1/4 of this mixture for finishing glaze on cooked meat. Marinate chops overnight, refrigerated. Season marinated chops with salt and pepper and cook on hot grill about 3 minutes on each side or until medium rare. Brush with reserved glaze. Serve with Sweet and Sour Onion Compote.
• Place ingredients in saucepan and bring to a boil, reduce heat to low and allow to cook for about 1 hour or until liquid evaporates.

LAMB RIBS

Steps:

• Add Jam, ketchup, worcester sauce in a bowl and pur over riblets.
• Drain riblets during cooking time.
• 350 degrees for approximately 1 hours and 15 minutes.
• (you want to see carmelization of the riblets, if you don't see this bake until you do) Drain and cut ribs.
• This is so simple, but yet really delicious.
• Serve on a hot tray A rose wine goes very well with this or a sparkling rose.

LAMB CHOPS SCOTTADITO

Steps:

• Combine the olive oil and wine in a bowl; crush the juniper berries and garlic, tear the bay leaf; Combine crushed berries or gin, and garlic with the lemon wedges and ADD to the oil and wine mixture.
• Pour the mixture over the lamb chops and marinade for at least 12 HOURS in refrigerater; turning the pieces occasionally; (A plastic ziplock bag works great).
• You can either cook the lamb chops in a skillet, over a brisk flame, or grill them over the coals;In either case, lay slices of lemon from the marinade over them as they cook, turn occasinally, and salt them well when they are almost done; If you are cooking them over the coals you may also want to baste them with the marinade, Enjoy.

GRILLED LAMB RIBS (AGNELLO A SCOTTADITO)

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.