Agnello Scottadito Recipe

Prepare marinade

In a small bowl whisk together 1 tablespoon olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, Dijon mustard, 2 teaspoons kosher salt and 1 teaspoon black pepper until combined.

Marinate lamb

Pat the racks of lamb dry with paper towels. Rub the marinade all over the meat side of each rack, pressing into the surface. Let rest at room temperature for 30 minutes (or refrigerate covered for up to 4 hours). If refrigerated, bring back to room temperature 30 minutes before cooking.

Preheat grill

Preheat a gas or charcoal grill to high heat (grill surface about 450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Grill (scottadito style)

Place racks bone-side down on the hot grill. Sear for 3–4 minutes per side until well browned. Turn the racks to create cross-hatch marks if desired. After searing, move lamb to indirect heat (or reduce heat to medium) and continue grilling with the lid closed until internal temperature reaches 125°F (51°C) for medium-rare, about 8–12 more minutes depending on thickness. Use an instant-read thermometer in the center of the meat to check doneness.

Rest and finish

Remove lamb from the grill and transfer to a cutting board. Add 1 tablespoon unsalted butter on top and tent loosely with foil. Rest for 8–10 minutes (carryover will raise temperature a few degrees). Slice between the ribs into single chops and sprinkle with chopped parsley if using. Serve with lemon wedges.

Preheat the oven to 220°C (425°F). Toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon chopped rosemary, 2 smashed garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly coated.

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast in the preheated oven for 25–35 minutes, turning once halfway, until golden-brown and tender when pierced with a fork.

Remove garlic pieces after 20 minutes if they are browning too quickly. Keep warm until serving.

While the potatoes roast and the lamb rests, toss carrots, broccolini and zucchini with 1 tablespoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.

Option A – Grill: Place vegetables in a grill basket or on a perforated grilling tray and cook over medium-high heat for 6–8 minutes, turning once, until crisp-tender and lightly charred. Option B – Sauté: Heat a skillet over medium-high heat, add the vegetables and sauté for 5–7 minutes until tender-crisp, finishing with a squeeze of lemon if desired. Option C – Roast: Spread on a sheet pan and roast at 425°F (220°C) for 10–12 minutes until tender.

Taste and adjust seasoning. Keep warm until plating.

Arrange a portion of roasted potatoes and mixed vegetables on each plate. Place two to three lamb chops per serving, standing or fanned, meat-side up. Spoon any resting juices over the lamb and garnish with lemon wedges and a sprinkle of chopped parsley.

Serve immediately while hot.