Name: Grilled Lamb Scottadito
Ingredients: 3 lamb rack, cleaned and cut into individual chops; 3 tbsp Herbes de Provence; 2 tbsp olive oil; 2 tbsp black pepper, ground; 1 tbsp sea salt; 2 pint cherry tomatoes, or smaller heirloom tomatoes if preferred; 1 cup cured olives; 3 tbsp pine nuts, toasted; 1 cup feta cheese, crumbled; ½ cup mint leaves; 2 tbsp olive oil

Description

Possibly one of the best ways to prepare lamb, especially for the summer.

Ingredients

Scale

3 lamb rack, cleaned and cut into individual chops
3 tbsp Herbes de Provence
2 tbsp olive oil
2 tbsp black pepper, ground
1 tbsp sea salt
2 pint cherry tomatoes, or smaller heirloom tomatoes if preferred
1 cup cured olives
3 tbsp pine nuts, toasted
1 cup feta cheese, crumbled
½ cup mint leaves
2 tbsp olive oil

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Instructions

Preheat grill to high.
Season lamb chops with olive oil, Herb de Provence, salt and pepper.
Place a medium sauté pan on the grill and allow to heat up.
Place each chop on the grill and mark evenly on both sides. Roughly 2 minutes per side.
While the lamb is cooking, add your tomatoes to the hot sauté pan. Allow to blister and the tomatoes will naturally split.
Add the olives, pine nuts and half the mint.
Sauté until evenly combined and remove from the heat.
Once the lamb is grilled, place an even number of chops on each plate or a nice arrangement on a larger family style platter.
Spoon the tomato mixture over the lamb and garnish with feta cheese and the remaining mint leaves.