Oven-grilled lamb chops with Olitalia “5 Grappoli” balsamic vinegar and Taggiasca olives

by chef Cristina Cerbi

Serves 2 

  • Lamb chops
  • Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena
  • Taggiasca olives
  • - Salted anchovies
  • Olitalia Extra Virgin Olive Oil
  • Salt
  • Garlic
Oven-grilled lamb chops with Olitalia “5 Grappoli” balsamic vinegar and Taggiasca olives 1
Oven-grilled lamb chops with Olitalia “5 Grappoli” balsamic vinegar and Taggiasca olives 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 5 Grapes

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Procedure

  • 1

    In a small pan, add the Olitalia extra virgin olive oil to the garlic (from which you have removed the green part in the center). When it begins to fry, remove it and add the chops, browning both sides.

  • 2

    Lightly salt the meat, add the Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena and a tablespoon of water, mince the olives and anchovy together and add to the balsamic vinegar.

  • 3

    Place the chops in a small casserole and make sure they are covered with the liquid from the frying pan. Bake at 170°C for 10 minutes.

  • 4

    When cooked, remove the liquid released and allow to thicken, if necessary adding a tablespoon of raw Olitalia 5 Grappoli I.G.P. balsamic vinegar of Modena. Place a spoonful of thickened cooking liquid in the center of the plate, arrange the lamb chops and garnish with Taggiasca olives.

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