Grilled Lamb Chops and Radicchio

This is a wonderful combination the Accidental Locavore got from an old NY Times article. Easily made on a grill pan, it’s even better over charcoal. A gift of a new tool to peel garlic from my friend Ivan, some beautiful radicchio from my CSA, and the sage from my garden were all the excuses I needed! How about you? Serves 2.

• 1 tablespoon good olive oil
• 2  1″-thick shoulder lamb chops, about 10 ounces each
• Salt and pepper
• 1 head of radicchio, loose outer leaves removed
• 1 tablespoon sherry vinegar
• 1 garlic clove, finely chopped
• 2 teaspoons sage, finely chopped

Preheat a grill or grill pan. Season the chops liberally with salt and pepper.

Quarter the radicchio, lengthwise (leave the core in or it will fall apart). Place in a bowl and toss gently with the olive oil, salt and pepper.

Grill the chops and radicchio. The chops need about 4 minutes a side for medium-rare. The radicchio should be tender and slightly caramelized, about 3 minutes a side.

While the food is grilling, mix the sherry vinegar, garlic, sage, salt and pepper in a small bowl.

Plate the lamb and radicchio, spoon the vinegar mix over everything. Garnish with additional sage, serve and enjoy!

My verdict: This has become an old favorite. It’s super easy to pull together and a great combination. I start the lamb and the radicchio together and then move the radicchio towards a cooler area of the grill when it’s cooked. Lamb shoulder chops are great, they’re inexpensive and have plenty of  flavor.  You could substitute mint for the sage and it would be more like a traditional mint sauce, but the sage is a happy companion to the lamb. If your garden is anything like mine, there’s plenty of sage (and mint)! Use the best sherry vinegar you can find, it will make a difference.