Costolette d’Agnello al Modo di Camoscio

Preparation info

  • Serves


    • Difficulty


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.



  • cups olive oil
  • 4 bay leaves
  • 8 large sage leaves
  • ¾ cup dry red wine
  • ½ cup fresh lemon juice
  • ¼ cup red wine vinegar
  • 1 tablespoon cinnamon
  • 1 tablespoon juniper berries, coarsely ground
  • 1 teaspoon ground cloves
  • 1 teaspoon coarsely ground pepper
  • 12 large lamb loin chops, about inches thick, or 1½ to 2 pounds lamb loin, well trimmed
  • 2 cups Lamb Stock
  • Salt and freshly ground pepper to taste


    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 warm to room temperature.

    Remove the chops from the marinade. Measure 1 cup marinade into a medium saucepan, add the lamb stock, and boil until reduced by half. Skim the sauce and keep warm.

    Lightly sprinkle the chops with salt and pepper and grill or broil 3 to 4 minutes each side for medium-rare. Serve with a potato gratin with wild mushrooms.