Chef's Recipes


Scottadito are named for the burnt fingers you get from trying to snatch the lamb chops straight from the pan.

By Guy Grossi & Mario Di Natale
  • 20 mins preparation
  • 10 mins cooking plus marinating
  • Serves 6
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"This dish always brings back memories of my childhood," says Grossi. "My mum used to cook it all the time and we used to just pick the chops up by the bone with our fingers. It's called scottadito for that reason – it translates to burnt fingers."


  • 12 lamb chops
  • 100 ml olive oil
  • 6 garlic cloves, smashed
  • ¼ cup (loosely packed) marjoram sprigs
  • 1 head radicchio, leaves torn and tossed in a little olive oil, to serve
Salsa verde
  • 1 cup (firmly packed) flat-leaf parsley leaves, plus extra to serve
  • ½ cup (firmly packed) mint leaves
  • 50 gm sourdough, crusts removed
  • 200 ml verjuice
  • 30 gm anchovy fillets
  • 50 gm capers in brine, drained
  • 100 ml white wine vinegar
  • 100 ml olive oil


  • 1
    Place lamb chops in a bowl with olive oil, garlic and marjoram, season well and toss to coat. Cover and refrigerate to marinate (at least an hour and as long as overnight).
  • 2
    For salsa verde, blend ingredients in a food processor or blender until smooth, and season to taste.
  • 3
    Heat a barbecue or a char-grill pan to high heat. Wipe marinade from lamb chops and grill, in batches if there's not enough room, until charred but still pink in the centre (3-4 minutes each side).
  • 4
    Scatter lamb with salt flakes and parsley and serve with salsa verde and radicchio.


Drink suggestion: A red, such as Damiano Ciolli "Cirsium" Cesanese from Lazio. Drink suggestion by Carlo Grossi.

  • Author: Guy Grossi & Mario Di Natale