Lamb

Iconic Icebergs recipes: Lamb scottadito (chops) with cherry tomatoes, pecorino and fava

Name: Lamb scottadito (chops) with cherry tomatoes, pecorino and fava recipe
Yield: 4
Ingredients: 12 extra-large lamb chops with belly left intact (Tomahawk style); Extra virgin olive oil, to serve; 250ml olive oil; 100ml merlot vinegar; 600g sweet cherry tomatoes, removed from the vine, semi-roasted (see note), chopped; 400g podded, cooked and skinned broad beans, chopped; 10 best-quality anchovies, chopped; Juice of 2 lemons; 1/2 bunch mint leaves, chopped; 200g pecorino

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P110 Lamb scottadito with cherry tomatoes, pecorino and fava

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by Paul Wilson

Dec 15, 2022

“Maurice’s family hails from Abruzzo, a region famous for barbecued lamb arrosticini (grilled lamb skewers), so I wanted to add something similar to the Icebergs menu. Scottadito literally means ‘finger burning’ (because they’re so delicious you’ll eat them straight from the grill).”

12 extra-large lamb chops with belly left intact (Tomahawk style)
Extra virgin olive oil, to serve

Mint salsa

1 cup (250ml) fruity organic or biodynamic Australian olive oil
100ml merlot vinegar
600g sweet cherry tomatoes, removed from the vine, semi-roasted (see note), chopped
400g podded, cooked and skinned broad beans, chopped
10 best-quality anchovies, chopped
Juice of 2 lemons
1/2 bunch mint leaves, chopped
2 1/2 cups (200g) finely grated pecorino

Method

1.

Preheat barbecue to medium. Add lamb and cook for about 6 minutes on each side (see note). Allow to rest before transferring to a warmed oven until ready to serve.
2.

Combine all mint salsa ingredients except the pecorino. Season with large pinches of sea salt.
3.

Arrange lamb on serving plates and top with the salsa. Sprinkle with pecorino and drizzle with oil to serve.

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Recipe Notes

To semi-roast cherry tomatoes for your mint salsa, cut tomatoes in half and toss in olive oil and dried oregano. Cook in a preheated oven at 160°C for 15 minutes.

These lamb chops need to be cooked very carefully or they will combust into a mouthful of carbon. You don’t need any oil as the fat from the lamb should suffice whilst adding a nice char to each cutlet. Rendering all the fat away is very important. Turn constantly so the meat caramelises, leaving you with crispy and succulent lamb chops.