Lamb Scottadito
At Alta Strada in Fairfax, Va., executive chef Matt Smith has added this dish as part of his “Celebrate Tuscany” menu. Its name means “burn your fingers” and refers to picking up hot lamb to eat off the bone.
He marinates New Zealand lamb chops in olive oil, rosemary, bay leaf, and peppercorns.
Meanwhile he cooks Yukon gold potatoes with butter, rosemary, thyme, salt and pepper, and makes a relish of roasted eggplant, fennel, bell peppers, onions, golden raisins, pomegranate seeds, mint, and parsley finished with pomegranate molasses, Maldon sea salt and extra virgin olive oil.
The lamb is then seasoned with salt and pepper, charred on the grill and then cooked to medium doneness. It’s plated over the potatoes and garnished with the relish. The plate is finished with more pomegranate molasses, olive oil, and salt.
Price: $38