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© Meredith Corporation. All rights reserved. Used with permission.
For dressing, in a medium bowl, combine oil, vinegar, green onion, marjoram, thyme, salt and pepper.
Place lamb chops in a shallow dish. Spoon about 1/4 cup of the dressing over lamb. Turn chops to coat with dressing. Cover dish and marinate in the refrigerator for 1 to 2 hours. Cover and set aside remaining dressing.
Meanwhile, cut each radicchio head through the core into 6 wedges; brush lightly with some of the remaining dressing. Thread tomatoes onto 4 wooden skewers (seeTip) . Thread radicchio wedges onto additional skewers, leaving 1/4-inch space between pieces.
For a charcoal grill, grill chops on rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium (160°F). Add radicchio and tomatoes to grill. Grill for 2 to 3 minutes or until radicchio is slightly wilted and tomatoes are beginning to blister, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack. Cover and grill as above, adding radicchio and tomatoes as directed.)
Divide greens among 4 plates. Remove radicchio and tomatoes from skewers. Arrange lamb chops, radicchio and tomatoes on greens. Drizzle with remaining dressing; top with radishes.