A sizzling weeknight meal or a holiday highlight

Olga Massov

Lamb Chops Scottadito

Although lamb chops scottadito is traditionally made on the grill, this sheet pan version achieves similar results. Scottadito means “burn the fingers” in Italian, and while you won’t get the same level of smoky char that grilling delivers, the broiler-cooked chops pack a ton of flavour that belies the simplicity of the ingredients. (The amount of charring will depend on how close the rack is to the broiling element.)

Don’t skip the charred lemons; the juice adds dimension and brightness to the meat and delivers a more nuanced acidity than that of raw lemons. To further cut through the richness of the lamb, a crunchy, cooling snap pea salad with mint and ricotta salata adds a refreshing foil, resulting in a dish that feels festive but not heavy. The recipe goes smoother and faster if you assemble the salad before you start cooking the lamb, then dress it right before serving.

4-6 servings

Total time: 30 minutes

Storage note: Refrigerate the lamb and salad, separately, for up to 3 days. Gently reheat the lamb in a 300-degree oven or in a skillet until warmed through.

Notes: Lamb rib chops can considerably vary in weight and thickness. If yours skew larger/heavier, you may need to adjust the cooking time by 1 to 2 minutes per side, but keep a close eye on the meat to avoid overcooking it.

INGREDIENTS

For the salad:

450g sugar snap peas, trimmed and thinly sliced at a sharp angle

1/2 cup fresh mint leaves, cut into thin ribbons

2 ounces ricotta salata cheese, shaved with a vegetable peeler

1 lemon

2 tablespoons extra-virgin olive oil, plus more as needed

Fine salt

Freshly ground black pepper

For the lamb:

2 lemons, halved

6 garlic cloves

2 tablespoons chopped fresh rosemary

Twelve (1.25cm-thick) lamb ribs chops

Fine salt

Freshly ground black pepper

DIRECTIONS

Assemble the salad: In a large bowl, combine the snap peas, mint and ricotta salata. Using a rasp grater, finely zest the lemon into the bowl and gently toss the ingredients to combine. Cut the zested lemon in half and set aside.

Make the lamb: Position an oven rack about 15cm away from the broiling element and preheat the broiler on high. Set a wire rack on a large sheet pan. Turn on your exhaust fan and/or crack open a window, as the kitchen might get smoky.

Set the 4 lemon halves on the rack in the sheet pan, cut side up. (If the lemons are not standing upright, trim the ends as thinly as possible to ensure they have a flat side. You want to cut off the minimum amount - not enough to expose the flesh.) Transfer the pan to the oven and broil for 5 to 7 minutes, or until the lemons start to char in spots.

Meanwhile, on a cutting board, use a chef’s knife to mash the garlic and rosemary into a paste. You may need to press on the mixture with the flat side of the knife and drag it over the board to create the paste. The rosemary should look very finely chopped, like confetti. Thoroughly pat the lamb chops dry on both sides, and rub all over with the garlic mixture. (It’s okay if it isn’t evenly distributed and clings to the meat in small clumps.) Generously season both sides of the meat with salt and pepper.

Carefully remove the sheet pan from the oven - it will be very hot - and arrange the lamb chops on the wire rack in alternating directions, nesting the lemon halves among the chops as best you can. Return the sheet pan to the oven and broil for 8 to 10 minutes, or until the lamb starts to char in spots, turning the meat over halfway through. (While it’s hard to get an internal temperature for lamb chops, as they are quite thin, you’re looking for about 130 degrees for medium-rare.)

Variations: To grill the lamb chops, marinate the meat in 1/2 cup olive oil, 6 minced garlic cloves and 2 tablespoons minced fresh rosemary for at least 3 hours and up to 12 hours. Preheat a grill over medium-high heat until hot. Remove the lamb from the marinade, scraping off any excess. (Discard the marinade.) Generously season the lamb with salt and pepper, and place on the grill. Add 4 lemon halves, cut side down, and cook until the lamb is generously charred and well marked on each side, about 3 minutes per side. Transfer the meat and charred lemon halves to a large platter and, using tongs, squeeze the lemon juice all over the lamb. Serve hot.

Dress the salad and finish the dish: Arrange the meat on a large serving platter, and use tongs to squeeze the charred lemon halves all over the lamb chops.

Squeeze one of the zested lemon halves over the salad and drizzle with the oil. Season lightly with salt and pepper, and gently toss to coat. Taste, and add more lemon juice, oil, salt and pepper, if desired. Serve family-style, or divide the salad and lamb among individual plates.

Substitutions: Rosemary - thyme. Sugar snap peas - snow peas, fresh green beans or haricots verts. Mint - dill or parsley. Ricotta salata - parmesan, pecorino Romano or grana Padano. Dairy-free? - Skip the cheese or use a nondairy hard cheese.