Lamb Chops ‘Scottadito’

I already blogged about lamb chops ‘scottadito’ (“burn your fingers”) in March. Back then I prepared them in the oven, but thought they would be better on a griddle or on a charcoal grill. I now tried the griddle and it turns out I was right: because of the higher heat they get a nicer crust on the outside while staying succulent on the inside. Lamb chops scottadito are so simple and so good and this time around my photos turned out better so I’m giving you the recipe again 🙂

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Ingredients

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lamb chops

extra virgin olive oil

fresh rosemary

minced garlic

salt and freshly ground black pepper

lemon wedges

Preparation

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Allow the lamb chops to marinate with olive oil, rosemary, garlic, salt and pepper for an hour at room temperature.

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Heat up a griddle over high heat. Remove most of the garlic and rosemary from the lamb chops, as that will burn. Make sure the lamb chops are lightly coated with olive oil. Add the lamb chops to the hot griddle and cook over high heat until they are nicely browned, about 2 minutes.

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Turn them over and cook over high heat on the other side as well, again for a couple of minutes until they are nicely browned.

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Serve hot (remember you are supposed to burn your fingers while eating them…) with lemon wedges.

Wine pairing

This summery dish goes well with a slightly chilled (16C/61F) pinot noir with some nice acidity (to go with the lemon juice).

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15 thoughts on “Lamb Chops ‘Scottadito’

  1. I do like your ‘griddle’ as it is grooved to allow the fat to drip away from the meat. The chops do look appetizing, but I have never seen such a shape 🙂 ! I have been told butchers do cut up meat differently in differing countries, but this is not forequarter nor chump: would be fun to ‘case’ a Dutch butcher and see what else was of a ‘strange shape’!!

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    1. Those chops come from the same cut as rack of lamb, but they are not ‘frenched’ and they are cut into individual cutlets. It’s a bit like bone-in rib eye I suppose 😉

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      1. Sorry, Stefan: took another look and realized that myself: as I said every country has its own ways and what we call ‘cutlets’ or ‘racks of lamb’ are not presented the same way here. I buy a lot of ‘bone-in’ cuts myself, in my case to hand over s few less dollars 🙂 !

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  2. I probably cook lamb chops this way more than any other. I had a lovely cast iron ridged grill pan that went and cracked on me a year or two ago…. I have a replacement but it is a lighter metal. Still does a pretty great job though 🙂

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  3. Coincidentally I had planned on buying lamb for tonight’s dinner but could not decide on whether to get some chops or a rack. Decision made: I’m making this tonight. Thanks, Stefan. Once again: your blog is all I needed to make up my mind (and menu). 🙂

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