Ivana’s Costolette D’Agnello Scottadito

Scottadito means finger-burning, and with these lamb chops it’s a serious risk: They’re so good you’ll want to eat them hot off the grill. The recipe is courtesy of Ivana, and I enjoyed it at a delightful meal in Valpolicella, not far from Verona.

To serve 6 you’ll need:

  • 1/4 pounds (1 k) of baby lamb chops
  • 1/2 cup extravirgin olive oil
  • 1/2 cup dry white wine
  • 1-2 bay leaves
  • 3-4 juniper berries
  • 3-4 peppercorns
  • 2 cloves garlic
  • 2 lemons, cut into wedges
  • Salt and pepper to taste

Combine the oil and wine in a bowl. Crush the juniper berries, peppercorns, and garlic, and tear the bay leaf. Combine them with the lemon wedges and the oil-and-wine mixture, and marinate the lamb for at least 12 hours, turning the pieces occasionally.

You can either cook the lamb chops in a skillet, over a brisk flame, or grill them over the coals. In either case, lay slices of lemon from the marinade over them as they cook, turn them occasionally, and salt them well when they’re almost done. If you’re doing them over the coals you will likely also want to baste them with the marinade. Cooking time? I would go for about 15 minutes, because I like lamb well done.

The rest of the meal this was served in.

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Categories: Lamb and Kid, Recipes from the Veneto, Cucina Veneta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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