Watch how to make Agnello scottadito or Italian grilled lamb chops
Enjoy tender, thyme-flavoured meat that falls off the bone served with parsnip cream
| PREP TIME | 40 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 2 |
Lamb
1 lamb rack
2 sprigs of rosemary
4 to 5 garlic cloves
1 tsp black pepper
2 tbsp olive oil
Crispy potato
1 potato cut into thin slices
4 sprigs of thyme
3 to 4 garlic cloves
50 ml cream
2 tsp of Pecorino Romano cheese (finely grated)
Salt to taste
1/2 tsp black pepper
Parsnip cream
500 gms parsnip
50 gms onion
Salt to taste
1 tsp pepper
1/2 cup milk
Preparing Lamb
To prepare the lamb, begin by cleaning and portioning the rack.
Then, season it with rosemary, garlic clove, black pepper, and olive oil, and let it marinate in the chiller.
Crispy potato
Slice the potato in fine layers using a mandolin or slicer machine.
Put the potatoes in a pot and cover with cream.
Bring it to boil with thyme and garlic, strain it, and place it in a baking tray with parchment paper; season it with Pecorino Romano, salt and black pepper for each layer.
Cover and bake at 160°C for 1 hour. Once it is ready, press and cool it down.
Keep overnight in the chiller. Once it is cold, cut into pieces, 3 x 7 cm.
Parsnip cream
Wash the parsnip and cut into small dice. Clean the onion and chop it. Take a pot and heat some olive oil and onions. Then add the chopped parsnip, cook for 3 minutes and add the milk to cover the parsnip.
Once the milk is reduced, blend it and keep it aside.
Store in the chiller.
Cooking method
Begin by heating a pan over medium heat, then roast the potato.
Glaze it with garlic and thyme, and set it aside. Then, in a hot pan, roast the lamb chops. Once the lamb is cooked, place parsnip cream, cooked lamb, and crispy potatoes on a plate. The dish should be served hot for the best experience.
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