Recipe by Rachael Ray
I like to eat these chops with my hands, but be careful: Scottadito means “burned finger.”
- 8 medium frenched (bone scraped clean) lamb rib chops, meat pounded to 1/4 inch thick
- Salt and pepper
- About 1/4 cup EVOO
- 3 tbsp. capers, drained and chopped
- 4 cloves garlic, crushed or finely chopped
- 4 anchovy fillets, finely chopped
- 8 leaves fresh sage, sliced
- 1 lemon, zested (1 1/2 tsp.) and juiced (4 tbsp.)
- 2 tbsp. butter
- 2 large shallots or 1 small onion, finely chopped
- 1 lb. shelled fresh peas, or frozen peas, thawed
- 1 cup chicken stock
- 1/2 cup (a fat handful) fresh mint leaves, chopped
- 1/2 cup (a fat handful) grated Pecorino Romano
- 4 slices (1 inch thick) good-quality white bread
1. Heat a cast-iron griddle, skillet or grill over high.
2. Season the lamb on both sides with salt and pepper. In a shallow dish, mix the EVOO, capers, garlic, anchovies, sage and lemon zest; add the lamb and turn to coat evenly.
3. In a large skillet with a lid, melt the butter over medium-high. When it foams [1, above], add the shallots and cook, stirring constantly, until softened, 1 to 2 minutes. Add the peas and stock; season and partially cover. Reduce the heat; simmer until the peas are crisp-tender, 4 to 5 minutes. Remove from the heat and add 2 tbsp. lemon juice. Using a potato masher or a fork, coarsely mash the pea mixture [2, above], then mix in the mint and cheese.
4. Working in batches, if needed, add the chops to the cast-iron griddle and cook until charred, about 3 minutes per side [3, above]. Transfer to a plate; drizzle with the remaining 2 tbsp. lemon juice.
5. Toast the bread in a wide-slot toaster or under the broiler until golden.
6. Top the toasts with a fat slather of the mashed peas. Arrange the lamb chops on top of the toasts, allowing them to spill onto the plate.