Ingredients
- 2 tablespoons extra virgin olive oil, more for oiling grill
- 4 1-inch-thick bone-in lamb shoulder chops, about 10 ounces each
- Kosher salt
- Freshly ground black pepper
- 2 large heads radicchio, Treviso or regular, outer leaves removed
- 1 ½ tablespoons sherry vinegar
- 2 garlic cloves, finely chopped
- 2 teaspoons fresh chopped sage, more for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
829 calories; 67 grams fat; 27 grams saturated fat; 29 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 48 grams protein; 204 milligrams cholesterol; 727 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper.
- Leaving core and bottom intact, quarter radicchio lengthwise. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste.
- Place chops and radicchio on grill. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare. Cook radicchio until tender and slightly caramelized, about 3 minutes a side.
- While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste.
- Transfer lamb chops and radicchio to individual serving plates and season with salt. Spoon some vinegar mixture over each chop. Garnish with additional sage and serve.
Dining and Cooking