Recipe courtesy of Marc Murphy

Lamb Chops Scottaditto

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  • Level: Easy
  • Total: 3 hr 20 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for oiling the grill

4 tablespoons herbes de Provence

Twelve 1/2-inch-thick lamb rib chops (see Cook's Note)

Kosher salt and freshly ground black pepper

2 lemons, halved crosswise

2 bunches (about 8 cups) watercress

Directions

  1. In a large bowl, combine 1/2 cup of the olive oil with the herbes de Provence. Add the lamb chops and turn to coat. Cover and refrigerate for at least 3 hours or preferably overnight. You can also do this in a large resealable plastic bag.
  2. Preheat a grill or grill pan over moderately high heat until hot.
  3. Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove the lamb from the marinade and scrape off any excess. Generously season the lamb with salt and pepper. Grill the lamb until nicely charred and well-marked, about 3 minutes on each side. Place the lemon halves on the grill, cut side down, to grill while you cook the lamb.
  4. Divide the watercress among four plates and drizzle with the remaining 2 tablespoons olive oil. Place the chops on top of the watercress and squeeze the grilled lemon over the lamb and watercress. Serve immediately.

Cook’s Note

Ask your butcher to separate the rack of lamb ribs for you, but make sure you tell him or her to keep the fat on (i.e., do not French the bones)--you want the fat for grilling. Not only will it prevent the meat from drying out, but it will also give a great amount of flavor to your finished dish.

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