Grilled lamb cutlets with fennel and orange salad

Ingredients

For 1 serving

• Lamb chops110 g
• Fennel200 g
• Orange1
• Black olives4
• Rosemaryto taste
• Bread30 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: November – March

Method

1. Take the lamb cutlets out of the fridge. Trim the fennel, removing the base and tough outer layers, wash it and slice it very thinly, about 2 mm.
2. Peel the orange to the flesh: cut off the top and bottom, then remove the peel and white pith following the curve with your knife; slice it thinly, saving the juice that runs out.
3. In a bowl dress the fennel, orange and black olives with the oil, the saved juice and a pinch of salt and leave to soak up the flavours while you cook the meat.
4. Heat a griddle or cast-iron pan over high heat until smoking hot, add the rosemary and cook the cutlets for 2–3 minutes per side, until well browned outside and pink inside.
5. Season the cutlets with salt and pepper at the end and serve them straight away, piping hot as the name scottadito says, with the salad and the bread.