Lamb Scottadito
Crispy-edged lamb chops with garlic, lemon, and rosemary. Italian street food done in 25 minutes on one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 4 chops lamb rib chops
- 3 cloves garlic cloves
- 2 sprigs fresh rosemary sprigs
- 1 whole lemon
- 3 tbsp olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Smash garlic cloves with the flat of a knife. Leave rosemary sprigs whole.
- 2
Pat lamb chops dry. Season both sides generously with salt and pepper.
- 3
Cut lemon in half. Zest 1 half into a small bowl; set aside.
- 4
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, ~90 seconds.
- 5
Add garlic and rosemary. Cook 30 seconds until fragrant, then slide chops into pan.
- 6
Sear chops 3 minutes per side without moving. Edges should crisp and char.
- 7
Squeeze zested lemon half over chops. Transfer to a plate.
- 8
Serve immediately, sprinkled with lemon zest. Discard garlic and rosemary.
Tools you’ll need
- 12-inch skillet
- paper towels
- knife
- cutting board
- small bowl
- tongs
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