“Scottadito” is loosely translated as “finger-blistering hot” and alludes to the fact that no one can wait for the meat to cool before eating. So we dispense with a knife and fork as they do in Rome, pick up these lamb chops, and nibble away. We sometimes serve these as a first course. They’re a real icebreaker. It’s hard to be reticent when you’re licking your fingers!
Harissa offers mild heat, so use an amount that suits your taste in the paste that seasons these. It’s the combination of the harissa and the chops hot off the grill that makes these scottadito!–Christopher Hirsheimer and Melissa Hamilton
LC My Little Lamb Chop Note
This lovely little recipe for lamb lollies makes us understand why “lamb chop” is oft used as a term of endearment. (You know, like “my little lamb chop.” What? No one’s ever cooed those words at you? You’re missing out.) Just try not to mind as everyone devours these diminutive dinner in not-so-dainty fashion, eschewing forks and knives and using their fingers instead. It’s a compliment, trust us.
Grilled Lamb Chops Recipe
- Quick Glance
- 15 M
- 45 M
- Serves 4 to 6
- 2 cloves garlic, minced to a paste
- 2 to 4 tablespoons harissa
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Two 8-rib racks of lamb, frenched
- Salt and freshly ground black pepper, to taste
- 2 lemons, quartered
- 1. Mix together the garlic, harissa, olive oil, and lemon juice in a small bowl. Pour half into a second bowl and set aside.
- 2. Cut each rack in half into 4-rib pieces. (This way the lamb will be easier to cook and everyone can have one or two crispy “end chops.”) Arrange the chops in a large pan and brush with the harissa sauce from one of the bowls. Discard any harissa sauce that remains in that bowl. Cover the pan with plastic wrap and set aside at room temperature for about 1 hour or refrigerate for about 4 hours.
- 3. Prepare a medium-hot fire on one side of a charcoal grill. If using a gas grill, fire up the back burner to medium-hot heat. Grill the lamb in the center of the grill, moving it to a cooler spot if there are flare-ups. Turn the pieces as a brown crust develops. When the meat is browned all over, move it to the coolest spot on the grill to finish cooking, turning it occasionally, until the internal temperature reaches 125°F (52°C) for medium-rare, about 25 minutes. The grilling time will vary depending on your grill and the heat. Transfer the lamb to a cutting board, loosely cover with foil, and allow it to rest briefly, for at least 5 to 10 minutes or so.
- 4. Cut the ribs into individual chops, pile them on a big platter, and season with salt and pepper. Serve with the remaining bowl of harissa sauce along with some lemon wedges on the side. (And yes, it’s okay to indelicately grab the lamb lollies with one’s fingers rather than struggle to use a knife and fork.)
Hungry for more? Chow down on these:
- Greek Grilled Lamb Chops with Tomato, Cucumber & Kalamata Olive Salad from Cookin' Canuck
- Grilled Pistachio and Mint Crusted Lamb Chops from Bell'alimento
- Grilled Lamb Chops with Cilantro-Mint Sauce from Leite's Culinaria
- Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches from Leite's Culinaria
Grilled Lamb Chops Recipe © 2013 Christopher Hirsheimer and Melissa Hamilton. Photo © 2013 Christopher Hirsheimer. All rights reserved.
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