Costolette d’Agnello al Modo di Camoscio

Preparation info
  • Serves


    • Difficulty


Appears in

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.



  • cups olive oil
  • 4 bay leaves
  • 8 large sage leaves


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