Recipe courtesy of Rocco DiSpirito

Baby Lamb Chops Scottaditto

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  • Level: Easy
  • Total: 48 hr 35 min (includes marinating time)
  • Active: 35 min
  • Yield: 8 servings
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3 quarts vegetable or other neutral-flavored oil

2 cups garlic cloves, smashed 

2 handfuls black peppercorns 

1 shallot, peeled and sliced 

1 bunch fresh rosemary, chopped 

1 bunch fresh thyme, chopped 

6 pounds baby lamb chops 


1 cup extra-virgin olive oil

1/2 cup lemon juice 

2 tablespoons Dijon mustard 

2 tablespoons diced shallot 

1 tablespoon chopped garlic 

1 bunch fresh mint, chopped 

2 cups chopped marinated white anchovies 

Salt and freshly ground black pepper 


  1. For the lamb: Mix together the oil, garlic, peppercorns, shallots, rosemary and thyme in a large bowl and add the chops. Marinate, covered and refrigerated, at least 2 full days but no longer than 4 days.
  2. Prepare a grill for cooking over medium-high heat. Remove the chops from the marinade and scrape off any solids. Grill the chops to medium-rare, turning once, about 10 minutes total.
  3. For the vinaigrette: Put the olive oil, lemon juice, mustard, shallots, garlic and mint in a bowl; whisk to combine. Stir in the anchovies and season to taste with salt and pepper. Drizzle the vinaigrette over the lamb chops before serving. 

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