Lamb Chop Scottaditoby Val Cucina
In Italian the word “scottadito” means burned fingers. This dish is named “Lamb Chop 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.
12 rib lamb chops , flattened a little with a meat mallet
2 large cloves garlic, smashed
3 tablespoons fresh rosemary , smashed with back of a knife
¼ cup extra-virgin olive oil
Juice of ½ lemon
Zest of ½ lemon
Coarse salt and pepper to taste
Wipe clean the lamb chops.
Take a meat mallet and flatten the meaty part of the lamb chops some so they will cook faster. The thickness of the lamb chops should be around ¼ of an inch.
In a small bowl stir together the lemon zest, lemon juice, garlic, rosemary, olive oil, salt and pepper.
Place the lamb chops in a shallow dish and pour the marinade over them, turn the lamb chops to coat both sides. Cover and refrigerate at least 2 hours.
Preheat the air fryer @ “ROAST” to 420F/215C with “CONVECTION” function; spray the wire basket with cooking oil spray.
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, 3-5 minutes per side for medium rare. The outside will be well seared with the insides still pink.