9

144 GOURMET TRAVELLER

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

Scottadito

SERVES 6 // PREP TIME 20 MINS

// COOK 10 MINS(PLUS MARINATING)

“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.”

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.

Wine suggestionA red, such

as Damiano Ciolli “Cirsium”

Cesanese from Lazio.

LambAll props stylist’s

own.GlobiNo 18 chair

from Thonet. All other

props stylist’s own.

Stockists p176.