Costolette d’Agnello al Modo di Camoscio

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

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
Gluten-free
Mediterranean
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