Scottadita - Roman-style grilled lamb chops
  • For the potatoes and asparagus (per person)
  • 2 large new potatoes, scrubbed
  • 3-5 spears asparagus, trimmed and washed
  • salt and pepper
  • olive oil
  • couple of sprigs rosemary
  • For the lamb chops
  • 2 lamb chops per person
  • extra virgin olive oil
  • ½ clove garlic per chop, crushed
  • leaves from 2 sprigs thyme and rosemary, picked and chopped
  • salt and pepper
  • 1 lemon
  1. Note: In Rome they cut chops very thin and have a big plateful each, whereas English butchers tend to cut them thicker. If you are using thin chops, halve the cooking time below.
  2. For the vegetables, set the oven to maximum - at least 220C/Gas 8.
  3. Slice the potatoes as thinly as you can and mix with a little oil, salt and pepper.
  4. Place in a single layer in a greaseproof lined tray and sprinkle with rosemary.
  5. Bake until the potatoes are softened (approx. 10 mins), remove, place the asparagus on top and put back in the oven until cooked through.
  6. Serve with the chops.
  7. For the chops, remove from the fridge 30 mins before you want to serve.
  8. Mix the crushed garlic with the herbs and enough oil to make a thin paste.
  9. Liberally season the chops with salt and pepper, then rub vigorously with the herb oil mix.
  10. Set a grill pan over high heat or have your barbecue nice and hot.
  11. Grill for 3-5 mins each side until cooked pink and juicy.
  12. Allow to rest for a couple of mins before serving.
Recipe by appetite magazine at