A sizzling meal

ALTHOUGH lamb chops scottadito is traditionally made on the grill, this sheet pan version achieves similar results. Scottadito means “burn the fingers” in Italian, and while you won't get the same level of smoky char that grilling delivers, the broiler-cooked chops pack a ton of flavour that belies the simplicity of the ingredients.

- OLGA MASSOV

(The amount of charring will depend on how close the rack is to the broiling element.)

Don't skip the charred lemons; the juice adds dimension and brightness to the meat and delivers a more nuanced acidity than that of raw lemons. To further cut through the richness of the lamb, a crunchy, cooling snap pea salad with mint and ricotta salata adds a refreshing foil, resulting in a dish that feels festive but not heavy. The recipe goes smoother and faster if you assemble the salad before you start cooking the lamb, then dress it right before serving.

LAMB CHOPS SCOTTADITO

Serves: 4-6

Total time: 30 minutes

Storage note: Refrigerate the lamb and salad, separately, for up to three days. Gently reheat the lamb in a 300°C-oven or in a skillet until warmed through.

Notes: Lamb rib chops can considerably vary in weight and thickness. If yours skew larger/ heavier, you may need to adjust the cooking time by 1 to 2 minutes per side, but keep a close eye on the meat to avoid overcooking it.

Ingredients:

For the salad:

450g sugar snap peas, trimmed and thinly sliced at a sharp angle

1/2 cup fresh mint leaves, cut into thin ribbons

2 ounces ricotta salata cheese, shaved with a vegetable peeler

1 lemon

2 tablespoons extra-virgin olive oil, plus more as needed

Fine salt

Freshly ground black pepper

For the lamb:

2 lemons, halved