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Lamb scottadito with spinach alla romana
Lamb scottadito with spinach alla romana
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
"Tender lamb cutlets quickly grilled to perfection, meant to be enjoyed by hand with the Italian name scottadito, meaning 'burn-the-fingers'."
Ingredients:
  • 1kg English spinach
  • 18.20 gm olive oil, plus extra to brush
  • 2 garlic cloves, very thinly sliced
  • 20.00 ml pine nuts, toasted
  • 27.20 gm sultanas
  • 20.00 ml finely grated lemon rind
  • 12 french-trimmed lamb cutlets
  • 1 lemon, quartered, to serve
Instructions:
  • Remove thick spinach stalks and wash thoroughly. Preheat a large non-stick frying pan over high heat.
  • Sear spinach in high heat until wilted, then drain on paper towel to remove excess water.
  • Preheat the barbecue or grill on high. Then, in the same pan, heat oil over medium-high heat and gently fry the garlic until golden.
  • Add the spinach back to the pan with the pine nuts and sultanas, toss quickly until heated through and well coated. Serve on warm plates and sprinkle with lemon zest before serving.
  • Brush the lamb with oil and season generously. Grill over high heat on a chargrill or barbecue for 1-2 minutes per side until perfectly scorched and sizzling. Serve alongside fresh spinach and a squeeze of lemon.

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