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Agnello Scottadito

Agnello Scottadito.  Scottadito is the way the lamb is cooked.  This is traditionally a Roman dish but you can make it your own.  Traditionally served at Easter time in Italy Scottadito means finger burning!


For a family of four you will need:- 


INGREDIENTS:

12 Lamb chops

1 tbs extra virgin olive oil

1 branch of fresh rosemary

Salt and pepper 

2 cloves of garlic, crushed





METHOD:

Get your lamb cutlets out of the fridge and lay them on a tray.

Brush them with a little bit of extra virgin olive oil, season with a little bit of black pepper, then add your crushed garlic and rosemary.

Cover with cling film and leave in the fridge for about half an hour to marinate.

After half an hour take them out of the fridge, add salt to your cutlets and put your grill on  or heat your pan/skillet. 

Once your pan is very hot add the lamb and cook quickly, until the outside is perfectly cooked but the inside still slightly pink.

Serve very hot with accompaniments of your choice.  E voila! Buon appetito.

Enjoy your Agnello Scottadito.

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