Lamb Scottadito

By Garrett Oliver

These hearty chops of lamb marinate overnight and cook in no time at all. Pair with robustly balanced Brooklyn Brown Ale, and enjoy.


  • 1

    For the marinade, add olive oil, garlic, white wine, bay leaves, rosemary, 2 tsp pepper to a bowl, whisk together. Soak lamb chops in marinade overnight.

  • 2

    For cooking, remove lamb chops from marinade, pat dry.

  • 3

    Place chop in bowl, drizzle with olive oil, then add remaining pepper and add sea salt to taste.

  • 4

    Place on hot grill, about 2 minutes per side, remove and serve with a dark ale; our Brooklyn Brown Ale might just be the perfect choice.

Lamb Scottadito
  • lamb chops, separated, Frenched, denuded (one per person)
  • ½ cup extra virgin olive oil
  • ¾ cup dry white wine
  • 5 tsp coarsely ground black pepper
  • 1 sprig rosemary
  • 2 bay leaves
  • 3 cloves garlic, minced
  • flaky sea salt