lamb burn your fingers cutlets

Lamb

Lamb 'Burn Your Fingers' Cutlets

“This is a very ancient Roman dish. And the shepherds used to cook this on an open fire, so the name ‘Abbacchio Scottadito’ means Lamb ‘burn your fingers’, because after cooking the little cutlets they would pick them up with their hands and chew them.” - Catherine, 62, Rockdale NSW

Ingredients

8 lamb cutlets
4 sprigs of rosemary, chopped
2 cloves of garlic, crushed and chopped
1 lemon rind, grated
pinch of dried chilli flakes
4 tbsp olive oil
3 fresh tomatoes, cubbed
½ bunch fresh basil leaves, torn
2 tbsp olive oil
4 tbsp balsamic vinegar
100g bocconcini, chopped

Directions

Combine rosemary, garlic, lemon rind, chilli flakes and olive oil in a bowl with the lamb cutlets. Ensure lamb is coated, marinate in fridge for 2 hours.
Remove the cutlets from the fridge and rest at room temperature for 30mins.
Heat griddle pan to high heat. Add lamb cutlets and cook for 5 minutes each side.
Remove lamb from heat, rest for 5 mins and top with squeezed lemon.
Combine all the tomato dadollata salad ingredients in a
bowl and toss to combine. Serve with the lamb.
Buon Appetito!