Costolette d’Agnello al Modo di Camoscio

Name: Costolette d’Agnello al Modo di Camoscio
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 tablespoon cinnamon; 4 bay leaves; ¼ cup red wine vinegar; 12 large lamb loin chops, about 1½ inches thick, or 1½ to 2 pounds lamb loin, well trimmed; ½ cup fresh lemon juice; Salt and freshly ground pepper to taste; 8 large sage leaves; 1 teaspoon coarsely ground pepper; 2 cups Lamb Stock; ¾ cup dry red wine; 1½ cups olive oil; 1 teaspoon ground cloves; 1 tablespoon juniper berries, coarsely ground

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

So what does this mean? Literally, it is lamb chops treated as if they were game, or specifically chamois, a goatlike antelope. The recipe is from Friuli.

Ingredients

Marinade

1½ cups olive oil
4 bay leaves
8 large sage leaves

Europe
Italy
Main course
Mediterranean
Gluten-free
Spicy

Method

For the marinade, heat the oil and bay and sage leaves in a medium saucepan over medium-high heat until very hot but not boiling. Remove from the heat and let cool 5 minutes. Stir in the remaining ingredients and let cool completely.

Pour the marinade over the chops in a shallow nonaluminum container, cover, and refrigerate 3 to 4 days.

Heat the grill or broiler. Let the chops w