GRILLED LAMB CHOPS SCOTTADITA
We usually cook them rare or medium-rare, but don’t worry if you get distracted while you’re tending them on the grill—even well-done, they are delicious. Scottadita is a classic Roman dish; the cumin yogurt adds a little bit of a North African touch, a nice foil for the mint-scented chops.
- Grated zest of 3 lemons
- ¼ cup coarsely chopped fresh mint, plus 4 whole
- sprigs for garnish
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 24 lamb rib chops (about 3½ pounds)
- 1 cup goat’s-milk yogurt, such as Coach Farm
- 1 tablespoon cumin seeds, toasted and finely ground in a spice grinder
Instructions:
- COMBINE TWO-THIRDS OF THE LEMON ZEST (reserve the rest for garnish), the chopped mint, sugar, and 1 teaspoon each salt and pepper in a food processor and process until the mixture has the texture of coarse sand.
- Rub each chop well on both sides with a little of the mint mixture. Place on a baking sheet or platter, cover, and set aside at room temperature. Preheat a gas grill or prepare a fire in a charcoal grill.
- Combine the yogurt and cumin in a small bowl, blending well. Season with salt and pepper and transfer to a small serving bowl. Set aside.
- Grill the chops, turning once, until medium-rare, about 2 minutes on each side. Pile the chops on a serving platter and garnish with the reserved lemon zest and the mint sprigs. Set out the cumin yogurt next to the platter, and serve immediately.