Italian cuisine · Meat & Kebab

Abbacchio Scottadito

Roman lamb chops marinated with rosemary and garlic, seared hot off the grill and eaten with your fingers.

Ingredients · for 4 servings

• 12 lamb chops (about 900g)
• 5 tbsp olive oil
• 3 garlic cloves
• 3 sprigs rosemary
• 1 lemon
• coarse sea salt, pepper

Instructions

1. Pound the lamb chops flat between two sheets of plastic wrap until about 1cm thick – this way they cook through in just minutes.
2. Mix the olive oil with crushed garlic and the stripped rosemary needles, rub over the chops, and marinate covered for 30 min.
3. Get a charcoal grill or grill pan very hot; let the chops drip off but don't wipe away the marinade.
4. Grill the chops for 2–3 min per side, until dark grill marks appear and the fat edge turns crisp.
5. Season only now with coarse sea salt and pepper – salting earlier would draw the juices out of the thin meat.
6. Serve immediately with lemon wedges and eat with your fingers Roman-style while still hot – hence the name Scottadito ('burnt fingers').