Grilled Lamb Chops Scotta Dita with Maple-Roasted Butternut Squash
- 6 tablespoons Dijon mustard
- 1/4 cup balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
- 3/4 cup basil leaves, thinly sliced
- 24 (1 1/4-inch-thick) rib lamb chops, trimmed of excess fat and frenched
- Maple-Roasted Butternut Squash
- 2 cups arugula
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Arugula (2 cups)
- Basil, leaves (3/4 cup)
- Garlic (2 teaspoons)
- Maple-roasted butternut squash (1)
- Meat
- (1 1/4-inch-thick) rib lamb chops, thick rib (24)
- Condiments
- Balsamic vinegar (1/4 cup)
- Dijon mustard (6 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Olive oil, extra-virgin (1 cup)
- Salt, coarse (2 teaspoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published September 13, 2012 (5 months ago).
15 people saved this recipe.
