For ➍16 lamb rib chops
zest of 2 lemons*
4 tbs fresh mint (or rosemary)*
5 tbs/8 cl olive oil
2 cloves garlic
sea salt & cracked black pepper
lemon wedges (for serving)
Place all the ingredients except the lamb (and lemon wedges) in a food processor and pulse until coarsely chopped together.*/**
Rub the mixture into the lamb chops and refrigerate them for 2 h.*/**
Bring the lamb to room temperature.
Preheat the grill, and then grill the chops until they are medium rare, or about 2 m on each side.
Place the chops on a serving platter with the lemon wedges and serve hot with a tossed green salad (arugula, radicchio, dandelion greens, lettuce ...).
Rub the mixture into the lamb chops and refrigerate them for 2 h.*/**
Bring the lamb to room temperature.
Preheat the grill, and then grill the chops until they are medium rare, or about 2 m on each side.
Place the chops on a serving platter with the lemon wedges and serve hot with a tossed green salad (arugula, radicchio, dandelion greens, lettuce ...).
*Use 2 tbs of lemon juice to have a stronger lemon taste. Replace mint with rosemary, laurel & thyme. Let it work for 3 h.
**The Marche interpretation of this recipe adds 100 g grinded cured lard (or prosciutto) to the rubbing mixture and let it work for 12 h.
'Scottadito' roughly translates as 'burned fingers', as it is said that this dish is so delicious that you will not be able to wait until it cools before you dig in and enjoy it, burning your fingers in the process.
