As we head into Autumn, few meals get a more enthusiastic response than lamb chops. Chris Black of The Aubergine and Bellevue Cafe has a popular take on traditional lamb chops with an Italian twist. All ingredients available at Pick n Pay. Photography by Gameplan Media
Scotta dita is a great Italian expression synonymous with lamb chops. In classic Roman tradition, the chef cooking the chops over the grill will always add one extra chop, and when the time is right, grab one by the bone and sink his teeth into it to make sure they’re perfectly cooked. The bone is, of course, piping hot, and he will burn his fingers in the process. “Scotta dita” means burnt fingers!
We have some of the finest lamb in the world in SA. Choose rib chops from the Pick n Pay butchery, selecting those with a little marbling – you need some of that fat in the meat – and then scrape the bones clean. Marinate overnight in a mixture of olive oil, mustard, balsamic vinegar, and classic lamb pairing flavours like garlic, fennel
and coriander.
Place the marinated chops on the grill for no longer than five minutes. Lamb really must not be overdone, and should be distinctly pink inside while being nicely browned on the grill.
Flavour
Let them rest for another five minutes before serving. In a warm place alongside the stove, tent them in tin foil to allow the juices to distribute through the meat. This makes a huge difference to the eventual flavour. The sauce is just as important, and takes the longest to prepare. Use lamb bones (and the meat you scraped off the chop bones) to make a reduction with red wine, stock, rosemary and garlic.
Serve with a baby leaf salad and a smoky eggplant purée – the hummus kind also available at Pick n Pay. An ideal wine pairing is a Cabernet Sauvignon. I love the Springfield Wholeberry Cabernet as a classic foil for the lamb flavours.
And remember, this is scotta dita so it’s perfectly acceptable to eat the chops with your fingers!
**All ingredients available from Pick n Pay supermarkets and hypermarkets KZN