Lamb Chops Stuffed With Artichokes: going meaty

A simple dish full of good meat and the unusual veggie: introducing the grilled lamb chop  called in Italian  “scottadito” (finger-burning). Why? It is said that the lamb in this way is such a delicious dish and it is so good that everyone burns their fingers while trying to take it out of the pan! Lamb chops are good also fried and stuffed too. Typical recipe of Lazio but also well-known in Italy, with a zest of invention given by the artichokes.
For four servings we will need:


12 3/4-inch (1.5 cm) thick lamb chops
4 artichoke hearts, slivered (see link below for preparation instructions)
3 eggs
1/4 pound (100 g) fresh mild pecorino, in shavings
A slice of an onion, chopped
Several fresh mint leaves
1/4 cup (50 g) unsalted butter
Olive oil


  1. Mince the onion and saute’ them  it in a spoon of oil until golden. Add the artichoke hearts you have already prepared and keep on  cooking all for a several more minutes, stirring occasionally.
  2. Then stir in the mint leaves, add 2-3 tablespoons of water  and cook over a higher heat for a few minutes more.
  3. Make a cut parallel to the bone in the meat of each cutlet, and stuff them with a little of the artichoke mixture, a few shavings of cheese, and a mint leaf.
  4. Whisk the eggs. Dredge the lamb chops in the egg mixture and then in the bread crumbs.
  5. Heat the butter and 3 spoons of oil together and cook the lamb chops, turning them occasionally, until they are golden brown on both sides. Put them on paper and serve them truly hot.


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