Lamb Chops Scottadito Recipe – As Seen on The Couch

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Diseases of Shade Trees, Revised Edition

Posted April 21st, 2014

In Mrs. Cliff's Yacht. Illus. by A. Forestier. Trade binding by Margaret Anderson , Television Appearances

Bloodlust (Frailty) (Volume 2)

Lamb Chops Scottadito

Ingredients

2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
¼ cup extra-virgin olive oil
salt and pepper to taste
12 rib lamb chops

Instructions

In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the cops to coat both sides. Cover and refrigerate at least 2 hours.
Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
Plate immediately with salad, drizzle with olive oil.

In Italian the word “Scottadito” means burned fingers. This dish is named “scottadito” because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers!

You can also make a fresh, simple salad to accompany your lamb chops, or to enjoy as an appetizer while you wait for the scottadito to cool.

Shave one bulb of fresh fennel
segment on orange removing pits
1/2 cup pitted Sicilian olives
mix ingredients in small mixing bowl, add extra virgin olive oil, sea salt and pepper

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