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Mario Batali's lamb scottadito with roasted squash recipe

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"Loosely translated, scottadito means 'burnt fingers,' a reflection of the fact that these little chops are so irresistible you can't wait to start eating them," says Batali. "We usually cook them rare or medium-rare, but don't worry if you get distracted while you're tending them on the grill — even well done, they are delicious. Scottadito is a classic Roman dish."


  • ¼ c coarsely chopped mint, plus 4 sprigs for garnish
  • 3 lemons
  • 1 T sugar
  • 1 t kosher salt, plus more to taste
  • 1 t freshly ground black pepper, plus more to taste
  • 24 lamb rib chops (about 3 ½ lbs)
  • 1 t olive oil
  • 1 sm butternut squash, peeled and cut into ½-in cubes


1. Preheat a gas grill or prepare a fire in a charcoal grill.

2. In the bowl of a food processor, combine the zest of 2 lemons, mint, sugar, 1 t salt, and 1 t pepper.

3. Pulse until the mixture has the texture of coarse sand.

4. Rub each chop well on both sides with a little of the mint mixture.

5. Place the chops on a baking sheet or platter, cover, and set aside at room temperature.

6. In a small sauté pan, heat the olive oil over medium-high heat. When hot, add the butternut squash, and caramelize on 1 side. Toss and season with salt and pepper, to taste. Set aside.

7. Grill the chops, turning once, until medium-rare, about 2 minutes per side. Remove from the heat, and pile onto a serving platter. Garnish with the zest of 1 lemon and mint sprigs, and serve.

Serves: 6

Suggested wine pairing: Arnaldo Caprai, Montefalco sagrantino Collepiano DOCG 2007 or Tenuta di Castelbuono, sagrantino di Montefalco DOCG 2007