-
1
For dressing, in a medium bowl combine oil, vinegar, green onion, marjoram, thyme, salt, and pepper.
-
2
Place lamb chops in a resealable plastic bag set in a shallow dish.
-
3
Pour about 1/4 cup of the dressing over chops.
-
4
Cover and set aside remaining dressing.
-
5
Seal bag; turn to coat chops.
-
6
Marinate in the refrigerator for 1 to 2 hours.
-
7
Drain chops from marinade, discarding marinade.
-
8
Meanwhile, cut each head radicchio through the core into 6 wedges; brush lightly with some of the remaining dressing.
-
9
Thread tomatoes onto 4 wooden skewers.
-
10
Thread
-
11
radicchio wedges onto additional skewers, leaving a 1/4-inch space between pieces.
-
12
For a charcoal or gas grill, place chops on a grill rack directly over medium heat.
-
13
Cover and grill for 12 to 14 minutes for medium rare (145F) and 15 to 17 minutes for medium (160F), turning once halfway through grilling.
-
14
Add radicchio and tomatoes to grill.
-
15
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.
-
16
Divide greens among four plates.
-
17
Remove radicchio and tomatoes from skewers.
-
18
Place lamb chops, radicchio, and tomatoes on greens.
-
19
Drizzle with remaining dressing; top with radishes.
