Lamb Chops Scottadito with Charred Cherry Tomatoes
Tender lamb rib chops marinated in garlic and rosemary, pounded thin and grilled until charred, served with blistered cherry tomatoes. A classic Italian preparation where 'scottadito' means 'burned fingers' because the chops are so good you can't wait for them to cool down.
Ingredients
- •4 cloves garlic cloves
- •½ cup rosemary
- •¼ cup olive oil
- •12 pieces lamb rib chops
- •to taste kosher salt and pepper
- •1 pound cherry tomatoes
- •tomatoes on the vine
Cooking Instructions
- 1.
Combine garlic, rosemary, and 1/4 cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about 1/4" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
120 min
- 2.
Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
3 min
- 3.
Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
4 min
- 4.
Serve tomatoes alongside lamb.
1 min
