📝 About This Recipe
A cornerstone of Roman culinary heritage, 'Abbacchio a Scottadito' translates literally to 'finger-burning lamb,' so named because these succulent chops are so irresistible they are traditionally eaten hot off the grill with your bare hands. This dish celebrates the tender, milk-fed lamb of the Lazio region, infused with a fragrant marinade of wild rosemary, pungent garlic, and high-quality extra virgin olive oil. It is a rustic, sensory masterpiece that perfectly captures the spirit of a Roman spring feast.
🥗 Ingredients
The Lamb
- 12-16 pieces Loin Lamb Chops (cut about 1/2 inch thick, rib bones cleaned)
The Marinade
- 1/2 cup Extra Virgin Olive Oil (use a robust, peppery Italian oil)
- 4 sprigs Fresh Rosemary (leaves stripped and finely chopped)
- 4 cloves Garlic (smashed and minced into a paste)
- 1 Lemon (zest only for the marinade)
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Kosher Salt (added just before grilling)
- 1/2 teaspoon Dried Oregano (optional, for a Mediterranean depth)
For Serving
- 2 Lemon (cut into wedges)
- 1 pinch Maldon Sea Salt (for finishing)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping the lamb chops. Use a meat mallet to gently pound the meaty part of each chop slightly; this tenderizes the fibers and ensures even cooking.
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2
In a large glass baking dish or a zip-top bag, combine the extra virgin olive oil, minced garlic, chopped rosemary, lemon zest, cracked black pepper, and dried oregano.
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3
Place the lamb chops into the marinade, ensuring each piece is thoroughly coated. Massage the herbs and oil into the meat.
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4
Cover and refrigerate for at least 2 hours, though 4 hours is ideal. Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature.
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5
Preheat your grill (charcoal is traditional, but gas or a heavy cast-iron grill pan works well) to high heat. You want a searing temperature of about 450°F (230°C).
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6
Just before placing the lamb on the heat, season both sides of each chop generously with kosher salt. Do not salt earlier, as it can draw out moisture.
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7
Clean and lightly oil the grill grates to prevent sticking.
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8
Place the chops on the grill. If using a pan, do not overcrowd—work in batches if necessary to maintain the high heat.
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9
Grill the chops for 3-4 minutes on the first side without moving them, allowing a deep, charred crust to form.
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10
Flip the chops using tongs. Cook for another 2-3 minutes for medium-rare (internal temperature of 130°F/54°C) or 4 minutes for medium.
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11
Use the tongs to stand the chops up on their fatty edges for 30 seconds to render and crisp the fat cap.
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12
Transfer the lamb chops to a warm platter. Tent loosely with foil and let them rest for 5 minutes to allow the juices to redistribute.
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13
Garnish with fresh parsley and a final sprinkle of flaky sea salt. Serve immediately with lemon wedges on the side for squeezing.
💡 Chef's Tips
Always bring the meat to room temperature before grilling to ensure the center cooks through without burning the exterior. If you don't have a grill, a screaming-hot cast-iron skillet is the best indoor substitute for achieving that signature char. Don't skimp on the resting time; it is the difference between a dry chop and a juicy one. Ask your butcher for 'Abbacchio' style cuts, which are usually from younger lamb and have a milder, sweeter flavor than mutton. Avoid using dried rosemary; the resinous oils in fresh rosemary are essential for the authentic Roman flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Frascati Superiore or a light-bodied Sangiovese to cut through the richness of the lamb. Serve alongside 'Carciofi alla Romana' (Roman-style braised artichokes) for a truly authentic Lazio feast. A side of roasted potatoes tossed in lard or olive oil with extra rosemary is the classic accompaniment. Offer a simple arugula salad with shaved Pecorino Romano and a sharp lemon vinaigrette to provide a refreshing contrast. Provide plenty of napkins—or better yet, encourage guests to follow tradition and eat with their hands!