Grilled Lamb Cutlets

Method

1. 01 /

   Heat a pan and add the lard or extra virgin olive oil and the garlic clove, without letting it burn. Remove the garlic when it is golden, raise the heat and add the lamb cutlets, also adding rosemary. This is the fastest method, but if you have more time, you will get much tastier cutlets if you marinate them in extra virgin olive oil and rosemary for at least 12 hours before cooking them, without salt to prevent the juices from escaping from the meat. At the time of cooking, proceed in the same way as indicated above, putting less oil in the pan, but still adding the garlic clove, which you will then remove as soon as it is golden.

2. 02 /

   Cook the cutlets for approximately 2 to 3 minutes on each side, turning them as little as possible and without piercing them to prevent the juices escaping. The meat is from a young lamb, very tender because it is fed only on its mother’s milk, so it needs to be cooked very quickly. 2 to 3 minutes on each side is good for rare cooking, but if you want it more cooked, cook for a few more minutes.

3. 03 /

   Serve by placing the cutlets on a serving dish, add salt and pepper, add a drizzle of extra virgin olive oil and decorate with rosemary. As the name “scottadito” (‘finger-burning’) suggests, they should be served immediately, very hot.