30 mins
Not Too Tricky
serves 4
About the recipe
Scottadito (or burnt fingers) refers to the Roman way of eating grilled lamb chops – straight from the grill so the bone end is hot on your fingers! I wanted to use this Roman style of cooking and take it to Greece, where I dip the chops into something wet, then into something crunchy. Delicious!
Ingredients
200g feta cheese
1½ lemons
extra virgin olive oil
12 lamb cutlets, French trimmed, at room temperature
olive oil
optional: 2 sprigs of oregano
30g shelled unsalted pistachios
½ tablespoon smoked paprika
BARBECUE KIT:
[Recipe tested on a Weber Lumin Barbecue]
Weber barbecue tongs
Method
- Preheat the grill to max (315°C/600°F). Finely grate the zest of 1 lemon and set aside. In a blender or a small food processor, blitz the feta with the juice of 1 lemon and 1 tablespoon of extra virgin olive oil until smooth, then season and stash in the fridge until needed.
- Bash out the lamb cutlets to just under 2cm-thick, season with sea salt and black pepper and rub with 1 teaspoon of olive oil.
- Cook on the hot grill for 10 minutes with the lid down, or until golden, crispy and bar-marked, turning regularly and using the oregano sprigs as a herb brush to baste with 1 tablespoon of oil, if using.
- Meanwhile, bash the pistachios in a pestle and mortar until fine, then mix in the paprika, reserved lemon zest and season with salt and pepper.
- Plate up the lamb, squeeze over the remaining lemon juice, then dunk each cutlet into the whipped feta, then dip into the pistachio sprinkle. Perfect as is it or with fried potatoes and a simple green salad.
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