Food Recipes Dinner Meat Dishes Rosemary-Garlic Lamb Chops with Pimentón and Mint 4.0 (1) 1 Review Chef Nancy Silverton adores the grilled, herb-flecked lamb chops scottadito ("burnt fingers"). Here, she adds a kick to the lamb by garnishing it with smoky pimentón de la Vera and little mint leaves. By Nancy Silverton Nancy Silverton Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on January 1, 2015 Save Rate PRINT Share Close Photo: © John Kernick Active Time: 25 mins Total Time: 2 hrs 25 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1/2 cup rosemary leaves 8 garlic cloves Kosher salt Pepper 1/2 cup extra-virgin olive oil, plus more for drizzling 12 baby lamb chops (about 3 ounces each) 1/4 cup small mint leaves, for garnish Large pinch of pimentón de la Vera, for garnish Directions In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped. With the machine on, gradually add the 1/2 cup of olive oil until the rosemary and garlic are finely chopped. Scrape the mixture into a large baking dish and add the lamb chops. Turn the chops so they are well coated. Refrigerate for at least 2 hours or overnight. Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the lamb to a platter and let rest for 5 minutes. Garnish with the mint leaves and pimentón, top with a drizzle of olive oil and serve immediately. Suggested Pairing Dense, powerful Sagrantino can be quite tannic when young, but with a little age, it pairs very well with gamey lamb. Originally appeared: January 2015 Rate It Print