Barbecued Lamb Cutlets

‘This is a typical Roman recipe whose success depends on two things: some good cutlets from a young lamb and, if possible, a charcoal grill. Apart from these two factors, the secret of this dish lies in its simplicity. It should be eaten with the fingers immediately after being cooked - the Italian word “scottadito” means “burnt fingers”! In some places in Italy, goat or kid is used instead of lamb; you can occasionally find this meat in ethnic markets in Britain.’