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Sizzling lamb chops scottadito
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Italian finger-blistering lamb fresh off the grill.
Ingredients:
  • 8 carrots
  • 3 small red onions
  • 3 small white onions
  • olive oil
  • 1 dried red chilli
  • 1 tablespoon coriander seeds
  • 1 teaspoon dried flowering oregano
  • 8 fresh bay leaves
  • 6 long lamb chops untrimmed
  • 250g bulgur wheat
  • 1 tablespoon runny honey
  • white wine vinegar
  • 1 orange
  • 1 handful of shelled pistachio nuts
  • 1 lemon
  • extra virgin olive oil
  • 3 tablespoons fat-free natural yoghurt
  • 50 g feta cheese
  • 1 bunch of fresh flat-leaf parsley
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Light the barbecue with a hot and cool side. Trim and halve the carrots lengthways, peel and halve the onions, and place them in a roasting tray. Season with salt, pepper, and olive oil. Cover tightly with foil and roast for 30 minutes until cooked. Crush dried chilli, coriander seeds, oregano, bay leaves, salt, and pepper in a mortar. Coat lamb chops with the spice mixture. Cook bulgur wheat, then cool. Remove foil from veggies, add bay leaves, honey, vinegar, orange juice, and pistachios. Roast for another 30 minutes until golden. Drizzle olive oil on lamb chops and grill on the barbecue for 15 minutes until cooked through. Combine bulgur with lemon zest, lemon juice, olive oil, and season. Plate the bulgur, top with roasted veggies, lamb chops, pistachios, juices, yoghurt, feta, and parsley. Enjoy!

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