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Lamb scottadito with spinach alla romana

Name: Lamb scottadito with spinach alla romana
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: /italian
Ingredients: 1kg English spinach; 1 tablespoon olive oil, plus extra to brush; 2 garlic cloves, very thinly sliced; 1 tablespoon pine nuts, toasted; 2 tablespoons sultanas; 1 tablespoon finely grated lemon rind; 12 french-trimmed lamb cutlets; 1 lemon, quartered, to serve

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05m

Lamb scottadito with spinach alla romana

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by Jill Dupleix

Food writer

Oct 03, 2015

For this dish, it's important to have trimmed 'skinny' lamb cutlets that can be quickly grilled, then eaten with the fingers - hence scottadito - or 'burn-the-fingers'.

1kg English spinach
1 tablespoon olive oil, plus extra to brush
2 garlic cloves, very thinly sliced
1 tablespoon pine nuts, toasted
2 tablespoons sultanas
1 tablespoon finely grated lemon rind
12 french-trimmed lamb cutlets
1 lemon, quartered, to serve

Method

1.

Trim thick stalks off spinach. Wash well. Heat a large, dry non-stick frypan on high heat.
2.

Add spinach, turning with tongs as it wilts down. Keep the pan over high heat to evaporate any water. Remove the spinach when softly wilted. Drain on paper towel.
3.

Preheat barbecue or grill on high. Heat oil in the same pan over medium-high heat and gently fry garlic until golden.
4.

Immediately return spinach to pan with pine nuts and sultanas, tossing quickly until hot and well-dressed. Divide among warm plates and scatter with lemon zest.
5.

Meanwhile, brush lamb with oil and season. Grill very quickly on a chargrill or barbecue over high heat for 1-2 minutes each side until they are scorched and sizzling hot. Serve with spinach and lemon.