Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Lamb cutlets scottadito
Serves 4 Starters and mains
Ingredients
- 12 best-end lamb cutlets (3-4 per person), un-chined, fat removed from the bones
- 1tbsp extra virgin olive oil
- 2 lemons, cut into quarters
Method
Place the lamb cutlets on a board and cover with a piece of greaseproof paper. Using a meat tenderiser mallet or the rounded end of a rolling pin, gently beat the lamb out until it is half its original thickness.
Heat the griddle pan until smoking hot. Season the cutlets with salt and pepper, then place on the smoking-hot grill for 1-2 minutes on each side, pressing them down as they cook. Drizzle with the extra virgin olive oil, then serve straight away with the lemon quarters.
Advertisement