Go Back

Lamb Chops Scottadito with Charred Cherry Tomatoes

Lamb Chops Scottadito with charred cherry tomatoes is a simple yet elegant dish. Juicy lamb chops are quickly seared in a hot skillet while sweet tomatoes blister and soften, creating a bright, savory meal full of rich Mediterranean flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 15 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Lamb and Seasoning
  • 8 lamb rib chops about 1 1/2 to 2 pounds total
  • 2 tbsp olive oil plus a little more for finishing
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp lemon zest
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
Tomatoes
  • 2 cups cherry tomatoes washed and dried

Equipment

  • Heavy Skillet
  • Tongs
  • Microplane or Zester

Method
 

  1. Pat the lamb chops dry with paper towels so the surface sears well.
  2. Place the lamb chops in a bowl and coat with olive oil, garlic, rosemary, salt, black pepper, and lemon zest. Toss gently until evenly seasoned.
  3. Let the seasoned lamb chops rest at room temperature for 15 minutes.
  4. Heat a heavy skillet over medium high heat until very hot.
  5. Add the lamb chops to the skillet and cook for 3 to 4 minutes on the first side until nicely seared.
  6. Turn the lamb chops and add the cherry tomatoes to the skillet. Cook for another 3 to 4 minutes, shaking the pan occasionally, until the tomatoes blister and begin to char and the lamb is cooked to your preferred doneness.
  7. Transfer the lamb chops to a serving plate and spoon the charred cherry tomatoes over the top.
  8. Finish with a light drizzle of olive oil and serve immediately while hot and juicy.

Notes

For faster prep, season the lamb chops earlier in the day and refrigerate until ready to cook. You can also swap cherry tomatoes for grape tomatoes or add fresh oregano and a squeeze of lemon juice for a brighter variation. Serve with roasted potatoes, couscous, rice, or a fresh salad.