These are little barbequed lamb chops designed to be eaten with your hands. Known as lamb scottadito in Italian cookery, this is a brilliant way to speed up the cooking of lamb cutlets. Kids love them prepared like this because you can pick them up with your fingers (scottadito refers to burning your fingers in your rush to eat.) Best cooked on a barbecue.
Salsa verde is a lovely sauce to go with the cutlets, this quantity probably does 8-9 cutlets. You probably want 3 cutlets per person. Increase the salsa verde quantities for more servings.
- A rack of lamb (or more then one if you need), French trimmed – which just means with the bones stripped and cleanly showing
- Extra virgin olive oil
- 1 tbsp chopped rosemary
For the salsa verde
- 3 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp chopped basil
- 1 tbsp small capers in vinegar, or salted – rinsed, drained and chopped
- 1 anchovy fillet (packed in oil), drained and finely chopped
- ½ tbsp Dijon mustard
- 4 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- Make the salsa verde, mix together all the chopped ingredients in a bowl, then add the mustard and olive oil, stir well to amalgamate. Check and adjust the seasoning. Set aside at room temperature while you prepare the lamb.
- Cut the rack of lamb into individual cutlets.
- Now beat them out slightly before cooking. Put each one on a chopping board and lay a sheet of clingfilm on top. Using a rolling pin, or the flat part of a heavy knife or cleaver, gently hit the meaty part so it flattens to half the original thickness and spreads to twice the width.
- Cook on a barbecue or a ridged griddle pan. Brush both sides of the flattened cutlets with olive oil, then sprinkle with rosemary, salt and pepper. Place the cutlets carefully on the hot pan or grill and cook for a maximum of 1 minute on each side, less if this seems too long.
- I use my blowtorch to finish the cutlets. Sometimes the bones (which cook slower) can be a bit bloody and this isn’t very appetising. So I take the blowtorch very quickly around the edge of the bones and cutlets to finish them off before serving.
Serve the lamb scottadito on warmed plates and drizzle over the salsa verde. Serve warm.