Easter is my favorite holiday. My family’s usual routine would consist of my relatives from Montreal coming down to visit, a Saturday cookout, and a giant Easter dinner on Sunday. And a lot of wine. Unfortunately, this Easter is going to be a little different thanks to COVID-19. No one is coming to visit, there is no cookout, and I’ll only be spending Sunday with my parents. Thankfully, coronavirus won’t stop me from still enjoying the main highlight of these weekends - the lamb.
Now, you may want to ask me “what’s so special about this lamb”? Honestly, there’s no secret recipe that we used - just a basic marinade made of white wine, oil, garlic, and rosemary - but it’s the entire experience that made this tradition my absolute favorite. From going with my brother and cousins to Restaurant Depot or Arthur Ave (these trips deserving their own posts altogether) to pick up the meat, making the marinade and building a fire, to finally grabbing a perfectly charred lamb lollipop off the grates and eating it with a piece of toasted Italian bread right over the flame. It’s only appropriate that I recently learned that lamb served this way is called “scottadito” - literally, burnt fingertips. I would give anything to be able to burn my fingertips alongside my family this year, but that doesn’t mean I have to be deprived of my beloved lamb! Now you can eat this delicious nostalgic meal alongside me via Zoom, Houseparty, or whatever other data-stealing app you prefer.
Agnello Scottadito - Grilled lamb chops
There are ZERO measurements for this recipe, but I will try my best to give a fair estimate
1/2 cup extra virgin olive oil
6 oz dry, acidic white wine (an unoaked Chardonnay or Sauvignon blanc are ideal)
5-6 Garlic cloves
Fresh rosemary sprigs
Kosher salt
1-2 lemons
Racks of lamb
Parsley
Cut your rack of lamb into separate chops by slicing between the bones. Season all chops with kosher salt and then in a bowl combine juice of one or two lemons, garlic cloves, olive oil, white wine, rosemary, and chopped parsley. Either in the bowl or in a separate, larger platter/bowl/pan, coat all of the chops with the marinade and let them sit for a couple of hours. The more time you have, the better.
Get a charcoal fire going, and when the coals are completely white and burning hot, throw the chops onto the grill. Now, the most important part - grab a chop and eat it right over the fire! Preferably, do this with your closest family and friends once it’s safe to go back outside. In the meantime, enjoy your burnt fingertips solo.
I'd like to thank everyone for their support and would just like to wish you all a wonderful Easter. These days may be difficult, but food can act as a way to take us back to good times and to look forward to better times.
Comments
Post a Comment