Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Lamb Chops Scottadito
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- Level: Easy
- Total: 2 hr 35 min (includes marinating)
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 727
- Total Fat
- 86 g
- Saturated Fat
- 30 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 129 mg
- Sodium
- 643 mg
Scottadito — “burnt fingers” in Italian — are classic Roman lamb chops meant to be eaten hot off the grill, so irresistible you barely have time to grab a napkin. Simply seasoned and boldly flavored, they’re all about high heat, great olive oil, garlic, rosemary and a squeeze of lemon. This version stays true to tradition while keeping things fast and easy: A quick marinade does most of the work, and the chops cook in minutes. You can make these chops outdoors on the grill, indoors on a grill pan, or in a ripping‑hot cast‑iron skillet with equally delicious results. The key is not to overcook them — lamb rib chops are best medium rare, juicy and tender with a good char on the outside. Finish with flaky salt and grilled lemons, and serve them immediately, while they’re still hot enough to live up to their name.
- Level: Easy
- Total: 2 hr 35 min (includes marinating)
- Active: 15 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 727
- Total Fat
- 86 g
- Saturated Fat
- 30 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 129 mg
- Sodium
- 643 mg
Ingredients
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Directions
- Whisk together the lemon zest and juice, garlic, rosemary, pepper flakes and 1 teaspoon kosher salt in a large bowl. Whisk in the oil in a slow stream. Add the lamb chops and toss well to coat. Cover and marinate in the refrigerator at least 2 hours and up to 8 hours, tossing once or twice during marinating.
- When ready to cook, preheat a grill or grill pan to medium-high heat. Remove the lamb from the refrigerator 20 minutes before you are ready to cook. Scrape any marinade solids off the lamb. Season lightly with kosher salt.
- Grill the lamb until nicely charred on all sides (grill both sides and also grill the fatty edge), about 6 minutes total for medium-rare chops. Place the halved lemons cut-side down on the grill and grill for 2 to 3 minutes.
- Serve the chops with a sprinkle of flaky salt, the grilled lemons and some chopped fresh rosemary.
