Grilled Garlicky Lamb Shoulder Chops with Sherry Vinegar and Radicchio
Published October 2, 2007
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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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 analysis per serving (4 servings)
5 grams carbs; 204 milligrams cholesterol; 836 calories; 30 grams monosaturated fat; 6 grams polyunsaturated fat; 27 grams saturated fat; 68 grams fat; 2 grams fiber; 872 milligrams sodium; 48 grams protein
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
Preheat grill and oil grate (or preheat a grill pan or broiler). Season chops generously with salt and pepper.
- Step 2
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.
- Step 3
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.
- Step 4
While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage. Season with salt and pepper to taste.
- Step 5
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.
Private Notes
Comments
Delicious, great combination of flavors. I used a hot gas grill, cooked the lamb 10 minutes total to a little more done than medium rare. Once the radicchio was well seared, I moved it to indirect heat so it would not get too charred. Next time I would make a bit more of the vinegar sauce.
I seared in a cast iron pan. I also added some honey to the vinegar sauce. Result was a delicious Easter dinner! Will be adding this to the rotation. I didn't realize what great value lamb shoulder steaks were!
The radicchio I requested didn't arrive with my grocery order, and while I realize that's pretty much the point of this, I went ahead and made the rest of the recipe, subbing grilled zucchini. I prepared a bit more sauce and added honey, as another reviewer suggested. Fabulous! This is a keeper.
Made a small rack of lamb on the grill (coated with mustard, oil, and garlic) and the radicchio. Quite liked the drama of the grilled radicchio. Vinegar sauce was delicious.
Made this on a wood grill, turned out great. The flavors are really inspired - I have never grilled radicchio before, but the smokiness is a great complement! The vinegar sauce was just barely enough - I will probably increase that next time.
Worst chop ever—there’s a reason braising is the preferred method—grilled was greasy, tough, and altogether awful!