Sheet pan lamb chops scottadito does weeknights and holidays with ease

When I think about cooking and I think about cooking a lot I generally divide it into everyday meals and special occasion ones. Although both must...

When I think about cooking - and I think about cooking a lot - I generally divide it into everyday meals and special-occasion ones. Although both must be delicious, the former needs to be unfussy, practical and quick, preferably with minimal prep and cleanup, while the latter can be more of a project.

I get especially excited when I find a dish that can work double duty as a dependable weeknight dinner and an impressive holiday main. A recipe that fits into both categories is the culinary equivalent of a unicorn. Lamb chops scottadito is one such recipe. It would make a particularly great addition to your Easter table.

The traditional version of scottadito is done on the grill, cooking the meat and lemon halves until flame-kissed and charred in spots. As soon as the lamb comes off the heat, the lemons get squeezed over the chops, the citrus’s mellowed acidity still bright enough to cut through the rich, fatty meat. The dish is served so hot that you may need to, as the name suggests, exercise caution when serving yourself. (Scottadito means "burn the fingers” in Italian.)

With just four basic ingredients, not including salt and pepper, the lamb gets much of its flavor from garlic, rosemary and lemon. The sugar snap pea salad is not mandatory, but its crunch and springtime freshness - thanks to ribbons of mint, a squeeze of fresh lemon juice and shavings of ricotta salata cheese - make an ideal foil to rich meat.

Because not all home cooks have a grill, I wanted to create a version that was within reach for even more people. Almost everyone has an oven, which means they also have a broiler. And anyone who knows me knows I can’t resist the siren call of a sheet pan.