Man Made Meals by Steven Raichlen

Author:Steven Raichlen
Language: eng
Format: mobi, pdf
Publisher: Workman Publishing
Published: 2014-05-21T22:00:00+00:00

FINGER-BURNER LAMB CHOPS

The name says it all—scottadito. That’s Italian for “finger burner”—an apt description of lamb chops served so hot they scorch your fingers when you dig in. As with all great meat cooked on the bone, these chops taste best eaten with your bare hands, so ask the butcher to “french” the bones (scrape the meat clean off the last 2 or 3 inches of bone). In keeping with the dish’s Italian origins, the seasonings are pretty simple: rosemary, garlic, and extra virgin olive oil. I like to pump up the burn factor with hot pepper flakes. Serves 4

SHOP You need lamb rib chops for this dish, the smaller the better. (Some people call them lamb lollipops.)

GEAR Your basic kitchen gear including a baking sheet and a 12-by-18-inch piece of heavy-duty aluminum foil

WHAT ELSE Tradition calls for grilling the scottadito over live wood or charcoal fire, but you can also cook the chops in a large (10- to 12-inch) cast-iron skillet or a plancha or under a broiler. Incidentally, these simple flavorful seasonings go great with virtually any grilled meat, poultry, or seafood. For heightened drama, make a basting brush with a bunch of fresh rosemary and use it for basting the lamb.

TIME about 20 minutes for marinating the lamb, plus 6 to 8 minutes cooking time

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