Lamb Chops Scottadito

   I posted this recipe before on my site however, lately I have been making and eating this dish a lot and I just saw it on Anthony Bourdain's 'No Reservations', so I thought I would re-post it.     

   Italy brings to mind so many incredible images.  Towering Italian Cypress trees bordering a Tuscan vinyard, wine being drank at an outdoor cafe in the Piazza, Roman ruins crumbling in a nobel decadence, recalling a glorious past.  And there is something mystical and truely golden about the sunlight in Italy.  The way it falls.  The way it lights.  The special quality of Italian sunlight that has inspired artists for two thousand years.

   But when I think of Italy, I think of two things: romance and food.  And don't the two just go together?  There is nothing so bold as an Italian man and nothing so lucious as an Italian woman, and NOTHING beats Italian food.

   Most people when asked what Italian food brings to mind will say some form of pasta, or pizza or spaghetti and meatballs.  It might surprise some to know that a lot of Italian food is roast meats. Especially Northern Italy.  And VERY few would ever mention lamb, although braised lamb shanks Italian style is for sure to die for!  In Rome you will find this dish, Lamb Chops Scottadito, or variations of it, everywhere. Why?  I guess because its soooo good and sooo easy to make.  Try it, I promise you, you'll love it.  Here's what you'll need:

4 lamb chops cut from the rack

Olive oil for dredging and cooking

1 half lemon

parchment paper, (or put the chop in a plastic bag and pound gently)

   After you have seared your pounded chops as per the video, serve them immediately, sizzling hot and squeeze fresh lemon juice on them before enjoying a meal of your dreams!  Why didn't I show the lemon in the video you may ask??  Because I forgot until after I turned off the camera!  Hey, I'm not Scorsese! You can serve this with cooked spinach or as I did with steamed green beans, or a pasta with fava beans, tomatos and garlic.  Here I baked a sweet potato which I served with melted butter and nutmeg.

   One tip about the cooking-it really helps if you have a cast iron pan.  You need to heat the oil pretty high to achieve the quick sear.  BTW, scottadito means 'scorched fingers' in Italian-you're supposed to eat it with your fingers!  

   What is 'poor man's bearnaise sauce'?  Well, if you have an immersion blender simply put some fresh tarragon (I picked mine from my herb garden) and 1 clove of garlic in the processor section, blend, and then add about 3 tablespoons of mayonnaise. Blend until mixed.  Not quite the same, but good nevertheless.  You can pair this with a Pinot Noir or a Merlot.