LAMB CHOPS
SCOTTADITTO
Chef Marc Murphy
INGREDIENTS
½ cup plus 2 tablespoons extra-virgin olive oil,
plus more for oiling the grill
3 garlic cloves, minced
2 tablespoons roughly chopped fresh thyme leaves
12 (½-inch-thick) lamb rib chops
(see Tip)
Kosher salt
Freshly ground black pepper
2 lemons, halved crosswise
2 bunches (about 8 cups) watercress
DIRECTIONS
Tip: 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.
1. In a large bowl, combine ½ cup of the olive oil, the garlic, and thyme. 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 heat a 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.
Place the lamb on the grill and cook 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.
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