Grilled lamb chops scottadita from Italian Grill by Mario Batali

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Notes about this recipe

  • fprincess on June 18, 2013

    Recipe http://www.today.com/id/25784586/site/todayshow/t/grilled-lamb-chops-scottadita/#.UcEpl8u9KSP

  • fprincess on March 19, 2013

    Fresh mint, lemon zest and sugar (s+p) are chopped in a food processor and the mixture is spread onto the lamb chops. I grilled the lamb chops on a charcoal grill which only took a few minutes. On the side, yoghurt with cumin from freshly-ground & toasted cumin seeds. I opted to serve this dish with broccoli rabe from my CSA, blanched and then sauteed in garlic, olive oil and shallots. Simple and flavorful. Photo here: http://forums.egullet.org/topic/131552-cooking-with-the-babbo-cookbook/?p=1912740

  • Breadcrumbs on July 24, 2011

    p. 177 - In the footnote to this recipe Mario explains that, loosely translated, scottadita means burn your fingers – an apt description given how delicious these chops smell on the grill, you can’t wait for them to cool down to eat them! Prep is simple. Lemon zest, mint, sugar and salt are combined in a food processor until they are the texture of course sand then the mixture is rubbed on the chops which are set aside at room temp. Mario suggests you combine ground cumin seeds w goat’s milk yogurt as a dressing for this dish but since we had Tzatziki, I skipped this step. Chops are then grilled on 2 mins per side until medium-rare. These were really yummy and disappeared quickly. I made 1 batch w the mint mixture and another w rosemary in place of the mint, I also added some garlic to this batch. Both were delicious. A perfect, quick summer dish. Happy to recommend this one.

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