Lamb Scottadito Recipe

Lamb Scottadito

Prep: 15 mins

Cook: 30 mins

Scottadito is Italian for ‘burned fingers’ and this dish gets its name because the chops are so tempting you won’t be able to resist picking them straight up from the dish.

This recipe is a:

See this week's box.

869 kcal
(per portion)

Ingredients you'll need

4 carrots
2 red onions
1 tsp coriander seeds
2 tbsp honey
2 tbsp red wine vinegar
1 tsp dried oregano
4 lamb loin chops
A 150g bag of bulgar wheat
A 75g bag of rocket
A handful of flat leaf parsley, leaves only

From your kitchen

½ tbsp olive oil
Sea salt and freshly ground pepper
300ml boiling water

You'll need

Large baking tray
Pestle and mortar
Bowl
Large pan with a lid

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim and quarter the carrots (no need to peel them). Peel and chop the onion into quarters. Tumble onto a large baking tray. Drizzle with ½ tbsp oil. Season. Slide into the oven and set a timer for 15 mins.
2.
Crush 1 tsp coriander seeds in a pestle and mortar (or use the bottom of a jam jar). Tip into a large bowl. Whisk in 2 tbsp each of honey and red wine vinegar. Add 1 tsp dried oregano and season. Add the lamb chops to the bowl and turn a few times to coat.
3.
When the carrots and onions have baked for 15 mins, the lamb chops to the tray. Drizzle any excess marinade from the bowl over the lamb and veg. Roast for 15 more mins.
4.
While the lamb and veg are cooking, tip the bulgar wheat into a large pan. Cover with 300 ml boiling water, pop on a lid and bring to a simmer. Cook for 5-10 mins till the bulgar is tender.
5.
Roughly chop the rocket and parsley leaves.
6.
Check the lamb is cooked to your liking by inserting a sharp knife into the thickest part of a chop to see how pink it is. Cook for 5-8 mins longer if you like it less pink.
7.
Add the carrots and onions to the bulgar wheat with most of the rocket and parsley. Pile onto 2 plates. Top with a couple of lamb chops each and scatter over the remaining rocket and parsley to serve.

Tip
Oh my oregano
Any leftover dried oregano will keep well in a jar. It loves chicken – try making a marinade with a pinch of oregano, a crushed garlic clove, some lemon juice and olive oil. It’s also delicious added to meatballs and burgers or sprinkled over veg before roasting.

This recipe is from

See this week's box