Grilled Lamb and Radicchio with Caper and Lemon Sauce
2 servings
30 minutes
This recipe transports you to the south of France, where the aromas of fresh herbs and grilling blend in perfect harmony. Lamb, rich in its intense flavor, gains an exquisite touch from a light marinade of olive oil, capers, garlic, and lemon zest. Radicchio, slightly bitter and crunchy, becomes tender and smoky after grilling. A balsamic vinegar sauce adds freshness and a subtle tang to the dish. It's the perfect option for a romantic dinner or an outdoor celebration where each flavor note unfolds with every bite, awakening emotions and enjoyment.
1
In a bowl, mix 3 tablespoons of olive oil, vinegar, capers, finely chopped parsley, grated zest, and minced garlic. Season with salt and pepper.
- Olive oil: 4 tablespoons
- White balsamic vinegar: 1.5 tablespoon
- Capers: 1.5 tablespoon
- Flat-leaf (Italian) parsley: 150 g
- Lemon zest: 1.3 teaspoon
- Garlic: 1 clove
- Olive oil: 4 tablespoons
2
Preheat the grill well. Brush the meat with the remaining oil and generously sprinkle with salt and pepper. Place on the grill and cook for 6 minutes on each side for medium doneness. Transfer to plates. Take 6 leaves of radicchio, lightly brush with the prepared sauce, place on the grill, and cook for 45 seconds to 1 minute on each side, pressing slightly.
- Lamb chops: 2 pieces
- Radicchio: 0.3 bunch
3
On 2 plates, place radicchio and a piece of meat. Drizzle with sauce on top.
- Radicchio: 0.3 bunch
- Lamb chops: 2 pieces
