Bracioline d'Agnello alla Brace
Region: Italy, Campania
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
In the simplest version braciolino, a thin chop, lamb in this case, is splashed with olive oil, sprinkled with salt and pepper, and grilled to perfection. This recipe marinates the lamb for a long time, making it tender and flavorful. Don't grill the lamb chops too close to the fire. If you have an adjustable grilling grate, raise it; if you don’t have an adjustable grate, build the fire to one side of the grill or cook on medium with a gas grill. It may seem easier in step 3 to baste the lamb with the marinade than to handle the hot lamb, but by dunking the lamb in the marinade, the meat is not merely brushed but soaked.
[photo: Clifford A. Wright]
Yield: Makes 5 to 6 servings
Preparation Time: 8:45 hours in all
6 lamb shoulder chops (2 1/2 pounds total), cut 1/2 inch thick
1/4 cup extra-virgin olive oil
5 garlic cloves, finely chopped
3/4 cup white wine
1 tablespoon dried oregano
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary leaves
Juice of 1 lemon
Salt and freshly ground black pepper to taste
A brush made of fresh rosemary twigs
1. Coat the lamb with the olive oil and all the remaining ingredients except the rosemary brush in a 9 x 12-inch ceramic or glass baking pan. Marinate in the refrigerator, covered, for 6 to 8 hours, turning several times. Remove the lamb from the refrigerator 15 minutes before grilling.
2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium.
3. Remove the lamb from the marinade and reserve the marinade. Place the lamb on the grill and baste with the marinade, using the rosemary brush. Cook without turning for 15 to 20 minutes. Remove the lamb from the grill and dip it in the marinade. Replace on the grill on its other side until medium-rare and springy to the touch, another 15 to 20 minutes.
Add chopped onions to the marinade.