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Scottadito means finger-blistering; as you’re expected to pick the cutlets with your hands soon off the BBQ rack; my version is actually cooked on a more urban grilling pan.

  • 6 lamb cutlets
  • 3 garlic cloves, thinly sliced
  • 2 large sprigs of rosemary
  • coarse Maldon salt
  • freshly ground black pepper
  • 2 Tbsp e.v.o. oil

Lightly pound the meat (not the bone) to tenderize it and to open its fibers (the marinate will be absorbed better). Place 1 Tbsp extra virgin olive oil on the bottom of a dish, add few rosemary leaves and few garlic slices. Place the cutlets in the dish, sprinkle with the remaining rosemary leaves, garlic slices, salt and the Tbsp oil.

Cover the dish with cling-film, transfer to the fridge overnight.

Heat a cast-iron grilling pan; sprinkle some salt on it and transfer the cutlets, adding all the juices. Turn the meat only once, after 5/7 minutes.

Transfer to a warmed serving plate, add freshly grated black pepper; serve, immediately, with lemon wedges.