Recipe from Rachael Ray
Adapted by Kim Severson
- Total Time
- About 40 minutes, plus at least 4 hours' marinating
- Rating
- 4(141)
- Notes
- Read community notes
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 fromRachael 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. —Kim Severson
Featured in: Beyond TV and EVOO: Rachael Ray Looks for Her Next Act
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Ingredients
Yield:4 servings
- 12lamb rib chops
- Kosher salt and ground black pepper
- 6anchovy fillets
- ¼cup capers in brine, drained
- 2lemons, zested and cut in half
- 4cloves garlic, peeled and crushed
- 24fresh sage leaves, coarsely chopped
- ½cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
- 1large bunch lacinato or Tuscan kale, stems removed and leaves left whole
- Grapeseed or other oil suitable for high heat, for preparing the grill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1710 calories; 160 grams fat; 58 grams saturated fat; 0 grams trans fat; 78 grams monounsaturated fat; 15 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 56 grams protein; 1161 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Using a mallet, pound each rib chop to ¼-inch thickness. Season the chops with salt and pepper.
Step
2
In the bowl of a food processor, combine the anchovy fillets, capers, lemon zest, garlic, sage and ½ 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.
Step
3
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.
Step
4
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.)
Step
5
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.
Ratings
4
out of 5
141
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Cooking Notes
Sarah
If the grill is very hot, I suggest cooking just 11/2 minutes per side, or the lamb, 1/4 inch thick, will be very well done
OnThePlate
Everyone has their favorites and grapeseed is just one option. I often see canola oil described as flavorless or “neutral”, but to me it has a distinctly fishy taste.
Golem18
Why grapeseed oil? It has a similar smoke point as canola oil which also has minimal to no taste. And grapeseed oil costs almost twice as much as canola oil. I see the recipe calls for "or a similar" oil but I still question what is a clear recommendation for an unnecessarily expensive product that adds nothing to the recipe.
Michelle
It’s about using a natural product versus a gmo.
Ciro
A total of six or seven minutes for 1/4-inch-thick chops? They'll be pretty well done, no?
Paul
No, no, no. Kale, when cooked as suggested, becomes crisp. My grandkids love it. I’m not kidding. Try it
Patrick
I agree, a minute and a half is plenty for thin chops
Yasmeen
Loved! Best lamb chops we've made in a while. Pounding does the trick, as does high heat on the grill. My husband was unclear re: if the meat stays on the bone during the pounding - it does. I only marinated for a couple of hours (still yummy), and I forwent the kale b/c didn't want to deal. Delish regardless.
Randall
The lamb was Devine. I wasn't crazy about the crispy kale under it but if I do it again, I would remove the entire stem, too hard to chew.
boojababooba
I made this as directed and my boyfriend threw up. I liked it though. Would make again, just maybe not with him.
mariah mackay
Skipped the kale, but followed the directions for broiling and the dinner was tasty. Served with flat pan potatoes and figs from a separate NYT recipe and side order of broccoli to make it easy. Great fall dinner.
BraveDave
I made these almost as instructed, with the exception that I cooked them under a gas broiler. 3 to 4 minutes on each side. I also only had three hours to marinate them. But they were still delishimo!Do be sure to grill the lemon slices. I did this in a cast-iron skillet on the stove top while the chops were broiling. They add a terrific acidity and brightness to the lamb.
Kevin Osinski
I wonder if you could grill the kale. That way you wouldn’t have to heat up the oven in the summer, when you’re likely to be preparing this dish.
SS
Has anyone cooked these? Are the comments made on experience or just commenting on the recipe!
CPC
I eat them in Italy and they don’t add:Grapeseed/anchovies/capers/lemon/garlic or sage. They grill them with salt and pepper. Nice and simple, Italians don’t like cover up taste flavors.
Jo
Any substitute for Kale? It is bitter, difficult to chew, and downright disgusting!
Paul
No, no, no. Kale, when cooked as suggested, becomes crisp. My grandkids love it. I’m not kidding. Try it
Kirsten
Are you using the right kale? She specifically calls for Lacinato aka Tuscian aka dinosaur kale, which isn't as tough as regular curly kale.
Susan
I totally agree....
Golem18
Why grapeseed oil? It has a similar smoke point as canola oil which also has minimal to no taste. And grapeseed oil costs almost twice as much as canola oil. I see the recipe calls for "or a similar" oil but I still question what is a clear recommendation for an unnecessarily expensive product that adds nothing to the recipe.
Michelle
It’s about using a natural product versus a gmo.
OnThePlate
Everyone has their favorites and grapeseed is just one option. I often see canola oil described as flavorless or “neutral”, but to me it has a distinctly fishy taste.
Carina
I'd use Coconut oil instead. It's great for high heat cooking, it's good for you and if you're near a Trader Joe's, you can get a jar of it for $5.
Ciro
A total of six or seven minutes for 1/4-inch-thick chops? They'll be pretty well done, no?
Sarah
If the grill is very hot, I suggest cooking just 11/2 minutes per side, or the lamb, 1/4 inch thick, will be very well done
Patrick
I agree, a minute and a half is plenty for thin chops
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