Sizzling lamb chops scottadito

sizzling lamb chops scottadito

Serves 4-6

  • 8 carrots

  • 3 small red onions

  • 3 small white onions

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 1 dried red chilli, crumbled

  • 1 tablespoon coriander seeds

  • 1 teaspoon dried flowering oregano

  • 8 fresh bay leaves

  • 6 long lamb chops, untrimmed

  • 250g bulgar wheat

  • 1 tablespoon runny honey

  • white wine vinegar

  • 1 orange

  • a handful of pistachio nuts

  • 1 lemon

  • extra virgin olive oil

  • 3 tablespoons fat-free natural yoghurt

  • 50 g feta cheese

  • a small bunch fresh flat-leaf parsley, leaves picked

Preheat the oven to 200ºC/400ºF/gas mark 6. Light the barbecue, preparing a hot and cool side. Trim and halve the carrots lengthways, then peel and halve the onions. Place into a snug-fitting roasting tray and toss with a good pinch of salt and pepper and a lug of olive oil. Tightly cover with tin foil, then place in the hot oven and cook for around 30 minutes, or until cooked through but not golden.



Meanwhile, prepare the lamb rub. In a pestle and mortar, grind the dried chilli, coriander seeds, oregano (you can use normal oregano if you can't find the flowering kind), four bay leaves and a good pinch of salt and pepper to a fine powder. Rub all over the lamb chops and put to one side.



Cook the bulgar wheat according to packet instructions. Once the veg has cooked through, remove and discard the foil, then add the remaining bay, runny honey, a good lug of white wine vinegar, the juice of half an orange and pistachio nuts. Return to the oven and roast for a further 30 minutes, or until golden and sticky.



Meanwhile, drizzle some olive oil over the chops and place on the barbecue, positioning them so the meaty part of the chop is on the cool side and the thinner bone on the hotter side. Grill for around 15 minutes, or until cooked through and gnarly, turning regularly (be careful as the fat may spit).



Drain and leave the bulgar to cool, then finely grate over the zest from the lemon and squeeze the juice of half on top. Add a good lug of extra virgin olive oil, season well and mix together. Spoon the bulgar onto a serving platter, layer over half the roasted carrots and onions and place the sizzling lamb chops on top. Add the remaining veg, golden pistachios and any lovely juices from the tray, then serve with dollops of yoghurt, crumbled feta and finely chopped parsley leaves – delicious!

Nutritional Information

Method

Scottadito means finger blistering in Italian – this is beautiful, juicy lamb, straight off the BBQ

Preheat the oven to 200ºC/400ºF/gas mark 6. Light the barbecue, preparing a hot and cool side. Trim and halve the carrots lengthways, then peel and halve the onions. Place into a snug-fitting roasting tray and toss with a good pinch of salt and pepper and a lug of olive oil. Tightly cover with tin foil, then place in the hot oven and cook for around 30 minutes, or until cooked through but not golden.

Meanwhile, prepare the lamb rub. In a pestle and mortar, grind the dried chilli, coriander seeds, oregano (you can use normal oregano if you can't find the flowering kind), four bay leaves and a good pinch of salt and pepper to a fine powder. Rub all over the lamb chops and put to one side.

Cook the bulgar wheat according to packet instructions. Once the veg has cooked through, remove and discard the foil, then add the remaining bay, runny honey, a good lug of white wine vinegar, the juice of half an orange and pistachio nuts. Return to the oven and roast for a further 30 minutes, or until golden and sticky.

Meanwhile, drizzle some olive oil over the chops and place on the barbecue, positioning them so the meaty part of the chop is on the cool side and the thinner bone on the hotter side. Grill for around 15 minutes, or until cooked through and gnarly, turning regularly (be careful as the fat may spit).

Drain and leave the bulgar to cool, then finely grate over the zest from the lemon and squeeze the juice of half on top. Add a good lug of extra virgin olive oil, season well and mix together. Spoon the bulgar onto a serving platter, layer over half the roasted carrots and onions and place the sizzling lamb chops on top. Add the remaining veg, golden pistachios and any lovely juices from the tray, then serve with dollops of yoghurt, crumbled feta and finely chopped parsley leaves – delicious!

Nutritional Information Amount per serving:
  • Calories 810 41%
  • Carbs 56g 22%
  • Sugar 33g 37%
  • Fat 49g 70%
  • Saturates 19g 95%
  • Protein 38g 84%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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