LAMB CHOPS SCOTTADITO WITH CRISPY KALE
The word scottadito means burned fingers in Italian; these lamb chops are best eaten with one's fingers soon after they come off the grill. The recipe comes from Rachael Ray, who serves these at her homes in upstate New York and Manhattan. The lamb chops are best if they marinate for several hours, but turn out just fine with an hour or two under the anchovy and garlic paste. Ms. Ray's method for preparing kale produces crispy leaves; key elements are the lightest spray of oil, and baking racks to get them really crisp. They need to be made in batches, but a hot oven makes the job quick, and they can also be done a little bit ahead of time and served at room temperature. Don't skip grilling the lemon: the slightly charred, acidic flavor adds an essential layer.
Provided by Kim Severson
Categories dinner, barbecues, main course
Time 4h40m
Yield 4 servings
Number Of Ingredients 10
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.
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Sheen Rhoman Shrabon
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The lamb chops were cooked perfectly and the crispy kale was a great addition.
Saday Diaz
[email protected]This is a great recipe for a special occasion. The lamb chops are always a hit and the crispy kale is a great way to add some extra flair.
SSJ Reslin
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The chops were cooked perfectly and the crispy kale was a great addition.
Talking Butt
[email protected]This dish is a great way to impress your guests. It's easy to make and always turns out delicious.
Sagardiwana Official
[email protected]I made this for a dinner party and everyone raved about it. The lamb chops were cooked perfectly and the crispy kale was a great hit.
Yasna Madelat
[email protected]I love the combination of flavors in this dish. The lamb chops are savory and the crispy kale is a great way to add some brightness.
Delana Blevins
[email protected]This was my first time making lamb chops and they turned out amazing! The recipe was easy to follow and the chops were cooked perfectly.
Abimbola Omolabake
[email protected]I've made this dish several times and it's always a success. The lamb chops are always tender and juicy, and the crispy kale is a great way to add some extra flavor.
Mustfa Gudara
[email protected]This is a great recipe for a special occasion. The lamb chops are always a hit and the crispy kale is a great way to add some extra flair.
Jossh Boy
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The chops were cooked perfectly and the crispy kale was a great addition.
Anrica Du toit
[email protected]This dish is a great way to impress your guests. It's easy to make and always turns out delicious.
Samist Billa
[email protected]I made this for a dinner party and everyone raved about it. The lamb chops were cooked perfectly and the crispy kale was a great hit.
cynthia kambarami morotolo
[email protected]I love the combination of flavors in this dish. The lamb chops are savory and the crispy kale is a great way to add some brightness.
Myselfof Happened
[email protected]This was my first time making lamb chops and they turned out great! The recipe was easy to follow and the chops were cooked perfectly.
Mirza zone
[email protected]I've made this dish several times and it's always a hit. The lamb chops are always tender and juicy, and the crispy kale is a great way to add some extra flavor and texture.
Kathy Thomas
[email protected]This dish was absolutely delicious! The lamb chops were cooked perfectly and the crispy kale was a great addition. I would definitely make this again.