Spring has sprung and Easter is right around the corner. Grilled Lamb Chops with Ammoglio Sauce is something you will find here most Easters. I couldn’t believe that the weekend is approaching fast and I haven’t done much planning yet for the holiday.
This sauce is the sauce of dreams! It truly is dreamy and wonderful. Ammoglio sauce (in Sicilian: Ammogghiu)of Sicilian origins, but I also know my Calabrian mother-in-law makes it. As with most things in Italy, this sauce varies in Sicily from region to region, family to family. It’s so simple to put together. I honestly don’t even measure as I go along, but I put together some measurements to help you along.
You can adjust the flavoring to your taste as you’re making it. Like a little more garlic flavor? Go ahead! Add more chopped garlic! Like it more tart from the lemon? NO problem…one more lemon is just fine. I used some lovely ugly tomatoes that my mom brought over (they were ugly, but sweet and delightful!). Now this sauce should be made a bit before so all the flavors will sit and come together wonderfully. Of course, it was all a little last minute here, so it didn’t get to sit very long, but was still just perfect!!
slightly edited from March 2016
DID YOU MAKE THIS RECIPE?
Grilled Lamb Chops with Ammoglio Sauce
- 2.5 pounds of lamb chops
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 clove of garlic finely chopped
- finely chopped fresh mint
- juice of one lemon
- 1/2 cup extra-virgin olive oil
- juice of one lemon
- 2 large tomatoes I used Ugly Tomatoes, chopped in small pieces
- 1 clove garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon kosher salt
- In a small bowl, whisk together the lamb marinade ingredients. Toss the marinade over the lamb chops and incorporate it well. Marinade the chops for a minimum of one hour in the refrigerator (or even overnight)
- In a medium bowl, whisk together the ammoglio ingredients. Set aside at room temperature for at least 45 minutes.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade.
- Grill to desired doneness. When you see the markings on both sides, you can see it sweating and it’s done at medium rare (on our grill, it took about 5 minutes per side).
- When the lamb chops are grilled, spoon the sauce over the lamb chops on a serving platter and let it sit for a few minutes before serving.