Grilled Garlicky Lamb Shoulder Chops with Sherry Vinegar and Radicchio

• 2 tablespoons extra virgin olive oil, more for oiling grill
• 4 1-inch-thick bone-in lamb shoulder chops, about 10 ounces each
• Kosher salt
• Freshly ground black pepper
• 2 large heads radicchio, Treviso or regular, outer leaves removed
• 1 1/2 tablespoons sherry vinegar
• 2 garlic cloves, finely chopped
• 2 teaspoons fresh chopped sage, more for garnish

1. Preheat grill and oil grate (or preheat a grill pan or broiler).
2. Season chops generously with salt and pepper.
3. Leaving core and bottom intact, quarter radicchio lengthwise.
4. Place in a bowl and toss gently with 2 tablespoons oil and salt and pepper to taste.
5. Place chops and radicchio on grill.
6. Cook chops until browned and cooked to desired doneness, about 4 minutes a side for medium-rare.
7. Cook radicchio until tender and slightly caramelized, about 3 minutes a side.
8. While lamb cooks, stir together the vinegar, garlic and 2 teaspoons sage.
9. Season with salt and pepper to taste.
10. Transfer lamb chops and radicchio to individual serving plates and season with salt.
11. Spoon some vinegar mixture over each chop.
12. Garnish with additional sage and serve.

extra virgin olive oil, chops, kosher salt, freshly ground black pepper, heads radicchio, sherry vinegar, garlic, sage

Taken from cooking.nytimes.com/recipes/11374 (may not work)