Lamb Scottadito Recipe

Recipe:
Flatten the chops by placing each one between two sheets of greaseproof paper, then use a heavy object, such as a mallet or rolling pin, to firmly, but gently, beat out the lamb to approximately 1 cm thickness.

Add the rosemary, lemon zest and garlic to the butter. Season with about half a teaspoon of salt and plenty of freshly ground black pepper. Slather the butter on both sides of the chops, and ideally, let them sit on a plate covered in the fridge for at least a few hours until ready to cook.

Switch on the oven to 200°C with a large flat baking tray inside to preheat. In a large bowl, mix the potatoes, 2 tablespoons of olive oil and some salt and pepper to taste. Roast the potatoes in a single layer on the very hot roasting tray for around 20 minutes until tender, with some turning golden brown in places. 5 minutes towards the end of the cook time, add the peppers to heat through. Remove from the oven when the potatoes are cooked.

Whilst the potatoes are roasting, cook the chops. Under a hot grill or using a griddle frying pan over a high heat, grill the chops briefly on one side, then flip them over. The cooking time should be anywhere between 2–3 minutes on each side. This will depend on your grill and your preference for pink lamb. Remove from the heat, basting the chops with any of the buttery juices.

Serve the chops with the potatoes and peppers, and with the lemon cut into wedges to squeeze all over.