Lamb Chops Scottadito with Insalata di Fregola Sarda, Mint, and Yogurt

Name: Lamb Chops Scottadito with Insalata di Fregola Sarda, Mint, and Yogurt
Yield: serves 4
Ingredients: Zested strips of 3 lemons; 1/4 cup thinly sliced fresh mint leaves; 1 tablespoon sugar; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 12 lamb rib chops (about 2 pounds); Kosher salt; 1/4 cup fregola sarda; Extra-virgin olive oil; 1/2 cup halved Sweet 100 tomatoes, cut through the stem ends, or cherry tomatoes, quartered; 1/2 cup finely diced red onion; 1/4 cup finely diced peeled cucumber; 2 tablespoons thinly sliced fresh mint leaves; 2 tablespoons thinly sliced fresh Italian parsley leaves; 1 teaspoon grated garlic; 1 lemon, halved; 1/2 cup Lemon Vinaigrette (page 29), plus more to taste; 1/4 cup plus 2 tablespoons strained whole-milk Greek yogurt; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; 12 whole tiny fresh mint leaves; Finishing-quality extra-virgin olive oil; Smoked paprika

January 26, 2012

This is an Italian interpretation of a grilled lamb entrée you might see at a Lebanese restaurant. Scottadito means “burnt fingers” in Italian, and it refers to the fact that the lamb bones are meant to be picked up with your fingers while they’re searingly hot. We serve the lamb with a tabbouleh-like salad made of fregola sarda, a bread crumb–size pasta shape from Sardinia so small it acts like a grain in the kitchen, and Greek yogurt.

Recipe notes

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