Lamb scottadito with spinach alla romana

Name: Lamb scottadito with spinach alla romana
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1kg English spinach; 1 tbsp olive oil, plus extra to brush; 2 garlic cloves, very thinly sliced; 1 tbsp pine nuts, toasted; 2 tbsp sultanas; 1 tbsp finely grated lemon rind; 12 french-trimmed lamb cutlets; 1 lemon, quartered, to serve

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 4

Cost: $5.54 /serving

Author : Jill Dupleix

autumn winter barbecue

Lamb scottadito with spinach alla romana

Ingredients

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Instructions

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Step 1

Trim thick stalks off spinach. Wash well. Heat a large, dry non-stick frypan on high heat.

Step 2

Add spinach, turning with tongs as it wilts down. Keep the pan over high heat to evaporate any water. Remove the spinach when softly wilted. Drain on paper towel.

Step 3

Preheat barbecue or grill on high. Heat oil in the same pan over medium-high heat and gently fry garlic until golden.

Step 4

Immediately return spinach to pan with pine nuts and sultanas, tossing quickly until hot and well-dressed. Divide among warm plates and scatter with lemon zest.

Step 5

Meanwhile, brush lamb with oil and season. Grill very quickly on a chargrill or barbecue over high heat for 1-2 minutes each side until they are scorched and sizzling hot. Serve with spinach and lemon.