Chef Michael Romano, of New York's acclaimed Union Square Cafe, joins host Jeanne Benedict to share his recipe for Lamb Chop Scotta Dita with Sauteed Tricolor Salad. Note: The complete recipe immediately follows these tips and cooking instructions. - To begin, Romano chops about a quarter-cup of fresh basil into thin, julienned strips (figure A).
- Next, he combines mustard, garlic, vinegar, salt and pepper with a little water (figure B). Once these ingredients are blended, he carefully whisks olive oil into the mix to complete the marinade. Last, he sprinkles in the cut basil.
- To prepare the lamb for the marinade, Romano carefully cuts it into individual chops and trims off the excess fat (figure C). Then he lays the chops in the marinade, spooning some of the liquid over the tops to ensure they're completely covered (figure D).
- Finally, he places the lamb in the refrigerator to allow it to marinate for about two hours.
Lamb Chop Scotta Dita with Sauteed Tricolor Salad
Recipe courtesy Michael Romano of Union Square Cafe 3 tablespoons Dijon mustard
2 tablespoons garlic, minced
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup fresh basil, julienned
12 to 18 (1-1/2") thick rib lamb chops, trimmed
Sauteed tricolor salad (recipe featured in following segment)
Preparation: In a nonreactive bowl, combine mustard, garlic, vinegar, salt and pepper with 2 teaspoons water. Slowly whisk in the olive oil to form a creamy marinade. Stir in the cut basil. Add the lamb chops to the marinade and toss to coat evenly. Marinate the chops for 1 to 3 hours, covered and refrigerated. Prepare sauteed tricolor salad (recipe featured in following segment). Preheat a grill, grill pan or barbeque to very hot. Shake excess marinade from the chops and grill 4 to 5 minutes per side for medium rare, or slightly longer for more well done. Spoon tricolor salad onto center of warmed dinner plates and top with 3 lamb chops each. Yield: 4 to 6 servings
Active preparation time: 20 minutes
Nonactive preparation time: 3 hours
Cooking time: 15 minutes Note: If you'd like to enjoy this delicious meal but don't have quite enough time to prepare it step by step, you can order a prepackaged kit that takes just 30 minutes! Impromptu Gourmet kits include premeasured, prechopped ingredients (as well as a handy instruction booklet) that make it easy to create five-star meals at home in half an hour or less. Just go to www.impromptugourmet.com and select this entree from the list.
RESOURCES :
Complete Meat Cookbook
Model: 0395904927
Author: Bruce Aidells
(1998)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Dean & Deluca Cookbook
Model: 0679770038
Author: David Rosengarten
(October, 1996)
Random House (Alfred A. Knopf Inc., Villard Books, Times Books, Shambhala Publications, Ballantine B
Westminster, MD 21157
Phone: 410-848-1900
Fax: 800-659-2436
Email: customerservice@randomhouse.com
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
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