Grilled Lamb Chops By Steven Raichlen | Komodo Kamado Grills

[Music] I recently taped a TV show in Italy where I discovered a lamb dish with the curious name scottadito that's Italian for finger burner and these chops come so hot off the grill they literally scorch your fingers start with a rack of lamb with the rib bones French that means the meat is scraped off because you're gonna eat these with your fingers so you want clean rib bones now cut the rack into individual chops [Music] now arrange the lambchops on a baking sheet here are some other chops I cut earlier you can see I'm working over ice always here on project fire we work over ice for food safety now season the chops on one side with coarse sea salt and you can see that's these beautiful pyramid shaped crystals then freshly ground black pepper [Music] and hot pepper flakes which is going to give the lamb a slow burn finely chopped garlic and chopped fresh rosemary I'll strip the leaves off the stems now chop your rosemary and sprinkle fresh rosemary over the land drizzle the lamb chops with extra-virgin olive oil and squeeze fresh lemon juice over top and turn the lamb chops over and season the other side the same way [Music] cut a couple of heads of garlic in half then cut top off another clove of garlic and impale it we use this for oiling the grill grate and now to the grill to grill the finger burner lamb chops I'm using a komodo Komodo I built a brisk natural lump charcoal fire in the bottom open the vents up wide I'm doing a direct high heat grill clean the grill grate with a grill brush or one of these wooden scrapers people like these scrapers because they eliminate the small but nonetheless documented risk of stray grill brush bristles winding up in your food next oil the grill grate take the garlic dip it in oil and rub it across the bars of the grate oil the grate [Music] now bring your lamb over to the grill and you can start arranging the chops when the grill grates [Music] [Music] close the grill lid to keep in the heat the cooking time is pretty quick a couple minutes per side [Music] once the chops are browned on the bottom turn them over and the aroma of rosemary and garlic lamb just incredible once you've turned the lamb you can baste it with a little more olive oil using a rosemary branch as a basting brush so then we'll take off the lemons [Music] use the poke test to check the lamb for doneness quick push gently yielding we're in business and I'd like to lay the hot lamb chops right on a bed of rosemary the heat of the lamb will release the rosemary oil and here you go folks your lamb chops coat that heat doe eat them with your fingers eat them when they're hot these are great you know the Italian flavor palette is really simple garlic rosemary hot pepper flakes but they're really effective the lamb is super smoky and tender [Music]

Channel: KomodoKamadoGrills

Views: 33,496

Rating: 4.9029126 out of 5

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Id: EaDRGV8D930

Length: 6min 6sec (366 seconds)

Published: Tue Apr 23 2019