Grilled Lamb Scottadito

Let’s start with a quick Italian lesson! Scottadito means “burned finger,” referring to the sheer speed with which you will want to eat these lamb chops hot off the grill. The lamb is seasoned simply with Herbes de Provence. Grilled quickly, the meat is plated atop blistered cherry tomatoes, olives and pine nuts. Just before you singe your digits, sprinkle on a bit of crumbled feta and fresh chopped mint. The next Italian phrase you’ll need is O che buono: Oh so good! Find fresh lamb at a local farm and turn to a local cheesemaker for fresh feta.

What is Herbes de Provence?

Herbes de Provence is an aromatic blend of dried herbs from the Provence region of southeastern France. While the exact ingredients can vary, it typically includes thyme, basil, rosemary, tarragon, savory, marjoram, and oregano. Some blends may also feature lavender, bay leaf, or other additions. This versatile mixture gifts a warm, earthy, and slightly floral flavor. Try it for seasoning roasted meats, grilled vegetables, stews, and even simple tomato sauces. If you cannot find a jar ready-to-go in stores, you can always make your own and even customize your own combination.

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Grilled Lamb Scottadito

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• Author: Kevin Hermann
• Yield: Serves 4-6 1x

Print Recipe

Description

Possibly one of the best ways to prepare lamb, especially for the summer.

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Ingredients

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• 3 lamb rack, cleaned and cut into individual chops
• 3 tbsp Herbes de Provence
• 2 tbsp olive oil
• 2 tbsp black pepper, ground
• 1 tbsp sea salt
• 2 pint cherry tomatoes, or smaller heirloom tomatoes if preferred
• 1 cup cured olives
• 3 tbsp pine nuts, toasted
• 1 cup feta cheese, crumbled
• ½ cup mint leaves
• 2 tbsp olive oil

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Instructions

1. Preheat grill to high.
2. Season lamb chops with olive oil, Herb de Provence, salt and pepper.
3. Place a medium sauté pan on the grill and allow to heat up.
4. Place each chop on the grill and mark evenly on both sides. Roughly 2 minutes per side.
5. While the lamb is cooking, add your tomatoes to the hot sauté pan. Allow to blister and the tomatoes will naturally split.
6. Add the olives, pine nuts and half the mint.
7. Sauté until evenly combined and remove from the heat.
8. Once the lamb is grilled, place an even number of chops on each plate or a nice arrangement on a larger family style platter.
9. Spoon the tomato mixture over the lamb and garnish with feta cheese and the remaining mint leaves.

Recipe by Chef Kevin Hermann, 408 Heirloom  
Styling by Keith Recker
Photography by Dave Bryce 
Linens by Adiv Pure Nature

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