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Mario Batali's lamb scottadito with roasted squash recipe

This tender lamb dish is worth the effort as the meat literally melts in your mouth.
This tender lamb dish is worth the effort as the meat literally melts in your mouth.
Will Budiaman

"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

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