Lamb Scottadito Milanese Style with Vegetable Ratatouille

9:00 pm on 26 July 2004

(Serves 4)

Ingredients Lamb Scottadito

  • 2 frenched rack of lamb cut each
  • 5 eggs beaten
  • 100 gms of breadcrumbs
  • salt and pepper to season
  • 200 gms butter
  • 200 gms flour

Ingredients Ratatouille

  • 1 medium eggplant
  • 1 courgett
  • 1 red onion
  • 1 bell pepper yellow
  • 1 bell pepper red
  • 1 large tomato peeeled and seeded
  • 1 garlic clove
  • ½ glass of white wine
  • 1 tsp of tomato puree
  • salt
  • pepper
  • extra virgin olive oil
  • chilli pepper (optional)
  • garlic clove or half tsp of paste
  • 1 tsp thyme finely chopped
  • 2 tbsp basil finely chopped
  • 1 tbsp parsley finely chopped

Method Lamb Scottadito

Clean each piece of lamb (chops) and pass it in flour in which you have put 6 to 10 grams of salt and pepper. Then dip into beaten egg then in the breadcrumbs. Re-dip into egg and then back to the bread crumbs for a second time.

Heat the butter with 40 ml of olive oil and cook the lamb till it is crispy and golden brown each side, remove and allow to drain on paper cloth.

Serve it with the Ratatuille on the side.

Method Ratatouille

Cut all the vegetables the same size and keep them separated

(all of them have a differnt cooking time so they need to be cooked separately and combined just be for the end.)

Saute all the vegetables per type in a little bit of olive oil the drain well onion 3 minutes, eggplant 2 minutes, carrot 2 minutes, bell peppers 4 minutes then in a different pan add a little more olive oil and put them all together add the tomoato paste and deglaze with white wine, add salt and pepper and cook for a further 2 minutes. At the very end add the herbs finelly chopped.

From Nine To Noon

Find a Recipe

or browse by title


What's in Season - June




  • Bay leaves
  • Chervil
  • Horseradish
  • Majoram
  • Wintersavoury