Agnello alla Scottadito
Savory and finger licking good, you'll soon discover how this dish got its name. In Italian scottadito means burnt fingers, which is what happens when you reach to grab one of these hot.
I find this is a great dish for those that claim not to like lamb. The rack is one of the best cuts and is much milder than the leg or other parts of the lamb. Especially grilled with bold flavors, lamb chops won't overwhelm you with that 'lamby' or gamey flavor.
Although it doesn't need it, these go great with a red wine sauce, such as a bordelaise.
For serving these work for both an appetizer or main dish. For an appetizer I like to serve 2 chops per person. For a main dish I like to go with 4.
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- 1 lb Lamb chops (8 chops)
- 1 tbsp Olive oil
- 1 clove Garlic
- 3 Sprigs of Thyme
- 1 Sprig rosemary
- Marinate the lamb
Mix the lamb with the olive oil, garlic, thyme, rosemary, salt and pepper. Cover and let marinate in the fridge for 3 hours or overnight.
- Grill the Lamn
Preheat a griddle on medium-high heat. Lightly rub a high smoke point oil (avocado or canola) on the griddle to avoid the lamb from sticking. Grill each side of the lamb chops for 3 minutes each side for a medium or 5 minutes for well done.