Grilled Lamb Chops with Sicilian Sauce — Costolette d'Agnello Grigliate con Salmoriglio
Pan-Italian-style grilled lamb chops marinated with garlic, lemon, and oregano, char-grilled over high heat and dressed with Sicilian salmoriglio sauce, served on a bed of cicoria greens with a lemon-olive oil drizzle.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 560g lamb chops dry. Mix marinade: 4 tbsp olive oil, 4 minced garlic cloves, 2 tsp oregano, lemon zest, 0.5 tsp salt, 0.5 tsp pepper. Rub chops and marinate 15 minutes at room temperature. Whisk salmoriglio: 80ml lemon juice with 4 tbsp warm water, slowly drizzle in 1/2 cup + 1 tbsp olive oil, stir in 2 minced garlic cloves, parsley, fresh oregano, 0.5 tsp salt, pinch pepper. Rest 10 minutes. Prep cicoria: remove tough stems from 400g greens.
Saute
Heat 4 tbsp olive oil in a wide skillet over medium heat. Add 2 smashed garlic cloves and chilli flakes, cook 60 seconds until pale gold. Add cicoria and 0.5 tsp salt, toss 5 minutes until wilted and tender. Squeeze 2 tbsp lemon juice over, transfer to a warm plate.
Grill
Heat a cast-iron grill pan over high heat 4 minutes until smoking. Lay lamb chops on the pan in a single layer (work in batches if needed to avoid crowding), cook 2 minutes per side for medium-rare (60°C internal), or 3 minutes per side for medium. Add lemon halves cut-side down in the last 90 seconds to char. Transfer chops to a board, tent loosely, rest 4 minutes.
Plate
Lay wilted cicoria on serving plates. Top with lamb chops, slightly overlapping. Spoon salmoriglio generously over the meat. Squeeze charred lemon over. Sprinkle with flaky sea salt and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.