Easter recipe by Henkka Alén

LAMB CHOPS SCOTTADITO AND ROASTED BRUSSELS SPROUTS WITH PANCETTA

16 lamb chops
1 lemon
5 sprigs of rosemary
4 cloves of garlic
salt and black pepper
0,5dl olive oil

1 box of Brussels sprouts (500g)
50g pancetta or bacon
1 tablespoon of toasted pine nuts
0,5dl grated parmesan cheese
1 tbsp olive oil
2 tsp balsamic vinegar
salt and black pepper

Grate the rind of a washed lemon into a bowl and squeeze in the juice of half a lemon. Cut in the rosemary and peeled garlic cloves. Add the olive oil and black pepper. Rub the marinade into the lamb chops and leave to marinate for at least two hours. Fry the chops in a hot pan for about 2 minutes per side and season with salt.

Remove the bad leaves from the Brussels sprouts and cut them in half. Roll them in a drizzle of olive oil and place them cut-side up on a baking tray. Sprinkle with a little salt and roast in the oven at 200c for about 10-15 minutes until they have coloured on the surface. Remove the Brussels sprouts from the oven and place in a bowl. Finely chop the pancetta and brown it in a pan. Reduce the heat slightly and add the pine nuts. When they have got a slightly toasted colour, scrape the ingredients from the pan together with the Brussels sprouts. Stir gently and grate a generous amount of parmesan cheese over the top.

Tip: In this recipe, Henkka used our Blacksteel Pro pan to cook the lamb chops. It’s the perfect pan for this recipe, as it works best on high heat and gives the meat the perfect crispy surface.