Lambchops Scottaditto
Chef Marc Murphy visits Home & Family to cook up lamb chops seasoned with herbs and served with watercress


  • ½ cup + 2 tablespoons Extra virgin olive oil (plus more for grilling)
  • 3 Garlic cloves, minced
  • 2 Tablespoons roughly chopped fresh Thyme leaves
  • 12 (1/2 inch thick) Lamb rib chops
  • Kosher salt
  • Freshly ground cracked pepper
  • 2 Lemons, halved crosswise
  • 2 bunches (about 8 cups) Watercress

For the chops: Ask butcher to separate the rack of lamb but keep the fat on (do not french the bones. Fat is important for grilling. It adds flavor and keeps the meat from drying out.

Directions for the Chops:

  1. Combine ½ cup of olive oil, garlic and thyme
  1. Add chops. Turn to coat
  1. Cover and refrigerate
  1. Heat grill pan until hot
  1. Wipe oil carefully on grill (with paper towels)
  1. Remove lamb from marinade and scrape off excess
  1. Generously season the lamb with salt and pepper
  1. Place lamb on grill and cook until charred (3 minutes per side)
  1. Place lemon halves on grill cut side down

Directions for the Watercress:

  1. Divide watercress among plates and drizzle with olive oil
  1. Place chops on top of watercress and squeeze grilled lemon over lamb and watercress

Lamb Chop Scottaditto - Home & Family

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