Lamb Chops ScottaditoScottadito means "scorches the finger" and refers to a plain grilled lamb chop, usually pounded before cooking, that is meant to be held like a lollipop.
3 frenched racks of lamb (each rack about 1 1/2 lb with 8 ribs) trimmed of all but a thin layer of fat by butcher
2/3 cup lard
3 tablespoons extra-virgin olive oil
Maldon sea salt to taste
Coarsely ground black pepper to taste
1 lemon, halved
Special equipment: parchment paper
> Preheat over to 200 F and put a heatproof platter in oven.
> Gently pound each chop between 2 sheets of parchment paper using flat side of a meat pounder, flat side of a cleaver, or rolling pin until 1/4 inch thick and doubled in diameter.
> Melt lard with oil in a small saucepan over low heat until translucent but not hot. Remove from heat and dip each chop in lard, transferring to a parchment-lined baking sheet and arranging in 1 layer. Chill until lard is solidified, about 10 minutes.
> Heat a 12 inch heavy skillet over moderately high heat until hot but not smoking. Season chops with sea salt and pepper, then brown in batches of 4 (without crowding), turning over once, about 4 minutes total per batch for medium-rare. Transfer chops as cooked to heated platter.
> Squeeze lemon halves over hot chops and serve immediately.