Sicilian-style Scottadito Lamb Chops

🥘 Ingredients

• black pepper
• extra virgin olive oil
  1 splash
• fennel seeds
  1 tsp
• fresh oregano
  2 sprigs
• garlic
  2 cloves
• ground cinnamon
  pinch
• lamb chops
  8 large
• lemon
• salt
  pinch

1. 1

   Light the barbecue and let it get nice and hot. Make sure the bars of the barbecue are clean and free from any burnt on residue.
2. 2

   Take the lamb chops out of the fridge and place on a plate to come up to room temperature. Meanwhile...

   lamb chops: 8 large
3. 3

   Peel the garlic . Bash the fennel seeds in a pestle and mortar until fine.

   garlic: 2 cloves, fennel seeds: 1 tsp
4. 4

   Pick and add the leaves from fresh oregano , the garlic, extra virgin olive oil and salt and bash again.

   fresh oregano: 2 sprigs, extra virgin olive oil: 1 splash, salt: pinch
5. 5

   Stir in the ground cinnamon , zest the lemon over the top and mix again. Tip into a roasting tray and spread out.

   ground cinnamon: pinch, lemon
6. 6

   Lightly splash the fat in several places along the chops.
7. 7

   Place the chops in one layer on a board, season well with salt and black pepper then bash and flatten slightly with the base of a small saucepan.

   salt, black pepper
8. 8

   Transfer the chops to the roasting tray, then turn over in the marinade to coat, then leave to marinate for around ⏱️ 30 minutes .
9. 9

   When the bars of the grill are nice and hot, drop the chops onto the hot side and sear on both sides for 2 minutes, or until browned all over (move the chops away from any flames that appear).
10. 10

    Cut the lemon in half with a clean knife, and squeeze over the chops for the last minute of cooking, then transfer to a plate to rest before serving.