Scottadito literally translates as "finger burning," which indicates that the chops should be picked up with your fingers and eaten; this is not done much in restaurants, but it's perfect at home, with family and friends. Just remember to set out a moist napkin for each of your guests. Seared lamb chops were always favorite at Felidia, especially in the early spring, around Easter. For this dish, rib chops cut from a rack of lamb are best, because of the length of the bone. Look for ones with a bright red color a few shades lighter than beef, and a big "eye" of meat- about 2 1/2 inches wide. At Felidia the chops were Frenched, which means scraping all the meat off the rib bone. At home you can certainly leave the meat on the bones of the chops- just make sure it is cooked crisp. Buon Appetito!#LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #EasterRecipesRecipe - https://lidiasitaly.com/recipes/seared-lamb-chops-mint-salsa-verde-roasted-potato-wedges/00:00 - Intro00:30 - Preparing the Mint Salsa01:30 - Preparing the Lamb Chops02:10 - Roasting the Potatoes03:00 - #AskLidia - Olive Oil05:20 - Searing the Lamb Chops06:00 - Plating and Tasting!Be sure to hit the Subscribe button so you don't miss any upcoming episodes!Follow Lidia!Official website: https://lidiasitaly.com/Facebook: https://www.facebook.com/LidiaBastianichTwitter: https://twitter.com/LidiaBastianichInstagram: https://www.instagram.com/lidiabastianich
