Seared Lamb chop on Summer Scafata
It’s a traditional Friulian dish that the great Lidia Bastianich first made for me”. Mario liked it so much, he tried it with summer vegetables and the following recipe was his, and now yours, reward. Enjoy!
Servings Prep Time
4 20
Cook Time Passive Time
20 10
Servings Prep Time
4 20
Cook Time Passive Time
20 10
Ingredients
Instructions
Scaffata
  1. Chop all ingredients as specified in the recipe. Pour 4 tablespoon of olive in your pot set on low heat. Slowly add in Zucchini and onion. wait 2 minutes or until steaming. Then add in the Shallots and the peas. wait another 2 mins while mixing. Be sure not to caramelize the zucchini as it affect the overall color of the dish. Add in your chopped romain and cook on low for another 1.5-2min. Turn off heat and add the last tablespoon of olive oil and your mint. Mix and set aside.
Lamb
  1. For this recipe we will want to make sure we have our heat to meadium high and to add no more than 2-3 tablespoon of olive . We want to take our lamb chop and sear it on both sides add salt and pepper to taste. Once cooked to your liking get your plate put your desired portion of scaffata on the plate and then place your seared lamb chop on top. add a parsley garnish on top if you so choose. That is how you make a simple Italian dish to show off to your friends. Enjoy 🙂

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