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 🙂
extra virgin olive oil
salt and freshly ground black pepper
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.
This summery dish goes well with a slightly chilled (16C/61F) pinot noir with some nice acidity (to go with the lemon juice).