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Agnello Scottadito with Lemon and Capers

Agnello Scottadito with Lemon and Capers

Prep time: 25 minServes: 4

Pairs with

The lemon and capers bring acidity and salt that lift the lamb's sweetness — a light red with fresh acidity and red berries, like Barbera d'Asti, is perfect.

Ingredients

  • 12 lamb cutlets (French-trimmed)
  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves, finely grated
  • Zest and juice of 1 lemon
  • 2 tbsp chopped rosemary
  • Flaky salt and black pepper
  • Caper salsa:
  • 3 tbsp capers, drained
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • ½ small red onion, finely chopped

Method

  1. 1Combine olive oil, garlic, lemon zest, lemon juice and rosemary. Rub over the lamb cutlets and let stand for 15 minutes.
  2. 2Mix the caper salsa.
  3. 3Grill or pan-fry the cutlets over high heat: 2–3 minutes per side for medium rare. Season with flaky salt straight off the grill.
  4. 4Serve immediately with the caper salsa spooned on top. 'Scottadito' means 'burnt fingers' — eat with your hands while they're still hot.