Lamb Chops Stuffed With Artichokes, or Costolette Farcite ai Carciofi: A simple lamb chop can be quite satisfying, and indeed grilled lamb chops are called scottadito, finger-burning, in Italy because they're so good that people burn their fingertips in their haste to gobble them up. Lamb chops can be just as good fried, especially if they're stuffed too. Ingredients to serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 12 3/4-inch (1.5 cm) thick lamb chops
- 4 artichoke hearts, slivered (see below link to preparation instructions if need be)
- 3 eggs
- 1/4 pound (100 g) fresh mild pecorino, in shavings
- A slice of an onion, chopped
- Breadcrumbs
- Several fresh mint leaves
- 1/4 cup (50 g) unsalted butter
- Olive oil
- Salt & pepper to taste
Preparation:
Mince the onion and sauté it in a tablespoon of oil until it wilts and becomes translucent gold. Add the artichoke hearts and continue cooking for a several more minutes, stirring, than add 2-3 tablespoons of water, the mint leaves, and cook over a brisk flame for a few minutes more.Make a cut parallel to the bone in the meat of each cutlet, and stuff each with a little of the artichoke mixture, a few shavings of cheese, and a mint leaf.
Beat the eggs. Dredge the lamb chops in them, and then in the bread crumbs. Heat the butter and 3 tablespoons of olive oil in a skillet and cook the lamb chops, turning them occasionally, until they are golden brown on both sides. Transfer them to absorbent paper and serve them hot.
What to serve them with? I find that little works better with fried foods than a simple tossed salad seasoned with good olive oil, vinegar, and a little salt (Italians don't season salads with pepper as a rule): It refreshes, and balances the richness of the meat. The wine? A brisk Valpolicella Classico, or perhaps a zesty unoaked Barbera.
