- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons finely chopped green onion
- 1 tablespoon snipped fresh marjoram
- 2 teaspoons snipped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 lamb rib chops, cut 1 inch thick
- 2 small heads radicchio
- 1 cup small red and/or yellow cherry or grape tomatoes
- 6 cups torn romaine, arugula, and/or spinach
- 4 radishes, coarsely chopped
- For dressing, in a medium bowl combine oil, vinegar, green onion, marjoram, thyme, salt, and pepper.
- Place lamb chops in a resealable plastic bag set in a shallow dish. Pour about 1/4 cup of the dressing over chops. Cover and set aside remaining dressing. Seal bag; turn to coat chops. Marinate in the refrigerator for 1 to 2 hours. Drain chops from marinade, discarding marinade.
- Meanwhile, cut each head radicchio through the core into 6 wedges; brush lightly with some of the remaining dressing. Thread tomatoes onto 4 wooden skewers. Thread
- radicchio wedges onto additional skewers, leaving a 1/4-inch space between pieces.
- For a charcoal or gas grill, place chops on a grill rack directly over medium heat. Cover and grill for 12 to 14 minutes for medium rare (145°F) and 15 to 17 minutes for medium (160°F), turning once halfway through grilling. Add radicchio and tomatoes to grill. Cover and grill for 2 to 3 minutes or until radicchio is slightly wilted and tomatoes are beginning to blister, turning once halfway through grilling.
- Divide greens among four plates. Remove radicchio and tomatoes from skewers. Place lamb chops, radicchio, and tomatoes on greens. Drizzle with remaining dressing; top with radishes.