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Lamb chops scottadito with insalata di fegola sarda, mint, and yogurt from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • shallots
  • cucumbers
  • lemons
  • mint
  • red onions
  • parsley
  • Greek yogurt
  • cherry tomatoes
  • fregola pasta
  • smoked paprika
  • lamb rib chops
  • Champagne vinaigrette

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Notes about this recipe

  • L.Nightshade on June 11, 2016

    Page 234. There are a lot of steps to this one, but none too difficult. I used orzo for Mr. Nightshade’s salad, pasta-free for mine. I also used stevia in the rub, which seemed fine. This was very good. And I’d do it again. The lemon, mint, and paprika work beautifully with the lamb, and the salad had exactly the right fresh flavors to complement the meat. The pool of paprika’d yogurt was the perfect addition. Full report and photos here: http://www.chowhound.com/post/june-2016-cotm-mozza-secondi-contorti-1036734?commentId=9857153

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