Recipe description
Lamb chops is a tasty and savory second course typical of the Lazio gastronomic tradition.
Scottadito lamb owes its curious name to the fact that this succulent preparation must be eaten quickly, perhaps with the hands, while still very hot.
Instead of lamb, the more tender lamb meats can be used, thus obtaining an even more appetizing dish. In the preparation of this dish, cutlets are used which must be carefully prepared before cooking.
The meat knots around the lamb chops should be flattened with a meat tenderizer then marinated in oil, salt, pepper and rosemary and finally cooked on a griddle or barbecue thus obtaining an exquisite scottadito lamb.
L’ Lamb chops it is the ideal dish to bring to the table for Easter but it is also a perfect second for the day of Easter Monday when you can prepare it on the barbecue.
Do you want to complete your menu of Easter? consult the section Easter and Easter Monday recipes by Chefsilvia. Enjoy the reading.
Recipe ingredients
- 16 lamb chops
- salt, pepper to taste
- 5 spoons of extra virgin olive oil
- 2 sprigs of rosemary
- 2 cloves of garlic
