Lamb scottadito (griddled lamb chops)

Lifestyle Recipes Everyday Lamb scottadito (griddled lamb chops) Tender Italian chops, lightly spiced with chilli flakes and paired with a zesty bowl of giant couscous Save Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 09 July 2026 2:48pm BST Save Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Grilled lamb chops to have alongside herby grains Credit: Laura Edwards Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 09 July 2026 2:48pm BST Literally lamb that ‘burns your fingers’, this is a great casual supper or weekend lunch dish. It does need to be cooked at the last minute, but it’s very easy. Fregola is really a type of large couscous from Sardinia. If you can’t get it, use a grain such as farro. Requires marinating time Overview Prep time 10 mins Cook time 20 mins Serves 6 Ingredients For the lamb 18 best end lamb cutlets, well scraped (get your butcher to do it) 3 tbsp olive oil Juice of 1 lemon, plus lemon wedges to serve 1½ tbsp chopped oregano leaves 4 tsp chilli flakes (or more or less, depending on how hot you want it) For the fregola 400g fregola 4 tbsp extra-virgin olive oil 1½ tbsp lemon juice 1 tbsp olive oil 4 shallots, finely chopped 150g cherry tomatoes, quartered or chopped Leaves from 1 small bunch of basil, torn, or 3 tbsp roughly chopped flat-leaf parsley Method Step Put 18 best end lamb cutlets (well scraped) into a large, shallow, non-reactive bowl.  Step Add 3 tbsp olive oil, the juice of 1 lemon, 1½ tbsp chopped oregano leaves and 4 tsp chilli flakes.  Step Turn everything over with your hands, cover, put in the fridge and leave to marinate for a couple of hours. Turn the meat over every so often if you can. Step Cook 400g fregola in boiling water for 10 minutes, then drain and immediately add 4 tbsp extra-virgin olive oil, 1½ tbsp lemon juice and some seasoning. Fork this through. Step Meanwhile, heat 1 tbsp olive oil in a small frying pan and cook 4 finely chopped shallots until they are soft but not golden.  Step Add to the fregola with 150g quartered or chopped cherry tomatoes and the torn leaves from 1 small bunch of basil (or 3 tbsp roughly chopped flat-leaf parsley). Step Heat a griddle pan over a high heat. Lift the lamb out of the marinade, shaking off the excess liquid (there shouldn’t be much). Step Season the meat well. When the pan is really hot, cook the chops on each side until well coloured.  Step Press the meaty part of the chops down on the griddle with the back of a wooden spoon as you are cooking. They should still be pink in the middle, so about 1½ minutes on each side is enough. Step Insert a sharp knife into one of them to see how well the meat is done, but make sure you serve the chop the other way up so people can’t see the slit. Step Put the cutlets on a platter with lemon wedges and serve immediately with the fregola.  Step Make sure you supply napkins. Your guests will almost certainly want to clean every last morsel of meat from the chops. Advertisement More Stories