scottadito (3)

Scottadito is a quick, grilled dinner fix. In Italian it means “burned fingers” due to you not being able to wait until the meat cools before eating it, and it is true. As simple as this meal is, the taste is a knockout and the meat is so tender and juicy that it just falls off the bone. It does not take a long time to prep or cook and it’s a great meal plan for anyone in a rush. It can also be grilled inside on a grill-lined pan.

Prep time: 15 Minutes

Cook Time: 10 Minutes

Standing Time: 30 minutes to 3 hours


2-2.5 lbs of lamb chops

4 cloves of garlic, minced

Zest from one lemon

Juice from half a lemon

¼ cup of fresh mint, chopped

4 sprigs fresh rosemary

6 sprigs fresh thyme

3 tbsps Harissa paste

Olive oil

Sea Salt

Black Pepper


  • In a bowl, mix the harissa paste, lemon juice and zest, and ¼ cup of olive oil
  • Sprinkle some salt and black pepper on the chops and place them in a baking pan
  • Pour the marinate over them and, using a brush, evenly coat the chops
  • Evenly spread the garlic and the herbs over the lamb and cover with seran wrap. Let marinade from one half to two hours. Make sure the lamb is room temperature before grilling
  • Start a fire and while the fire is going, wipe any excess marinate off the chops with a paper towel. You are going to be cooking these chops over a high heat, about 5 minutes on each side.
  • Once the lamb is cooked, eat hot as is or serve with a side salad or some rice
  • Enjoy!

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