📝 About This Recipe
Transport your senses to the rustic trattorias of Rome with Scottadito, a dish so delicious it is traditionally eaten with the hands, 'scorching the fingers' (scottadito) in the process. These rib chops are marinated in a fragrant blend of fresh rosemary, garlic, and high-quality olive oil before being seared to smoky, succulent perfection. The result is a beautiful contrast between the charred, crispy exterior and the tender, rosy center of the lamb.
🥗 Ingredients
The Lamb
- 12-16 pieces Lamb rib chops (cut about 1-inch thick, frenched for presentation)
The Roman Marinade
- 1/2 cup Extra virgin olive oil (use a robust, peppery Italian oil)
- 3 sprigs Fresh rosemary (leaves stripped and finely minced)
- 4 cloves Fresh garlic (smashed and minced into a paste)
- 1 tablespoon Lemon zest (from about 1 large organic lemon)
- 1 teaspoon Dried oregano (preferably Sicilian wild oregano)
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Flaky sea salt (added just before grilling)
For Serving
- 2 pieces Fresh lemon (cut into thick wedges)
- 1/4 cup Fresh flat-leaf parsley (roughly chopped for garnish)
👨🍳 Instructions
-
1
Pat the lamb chops dry with paper towels to ensure a better sear. If the chops are very thick, gently flatten them with the palm of your hand or a meat mallet to a uniform thickness.
-
2
In a large glass bowl or a resealable gallon bag, whisk together the extra virgin olive oil, minced rosemary, garlic paste, lemon zest, dried oregano, and cracked black pepper.
-
3
Place the lamb chops into the marinade, ensuring every surface of the meat is well-coated. Massage the herbs into the meat gently.
-
4
Cover and refrigerate for at least 2 hours, though 4-6 hours is ideal for the flavors to penetrate the bone. Remove from the fridge 30 minutes before cooking to reach room temperature.
-
5
Preheat your outdoor grill or a heavy cast-iron grill pan over medium-high heat. You want the surface to be screaming hot to achieve that signature char.
-
6
Just before placing the lamb on the heat, season both sides of each chop generously with the flaky sea salt.
-
7
Place the chops on the grill. Do not overcrowd the pan; work in batches if necessary to maintain the high heat.
-
8
Sear the first side for 3-4 minutes without moving them, allowing a deep brown crust to form.
-
9
Flip the chops using tongs. Grill the second side for another 3 minutes for medium-rare (internal temperature of 130°F/54°C) or 4 minutes for medium.
-
10
Using tongs, stand the chops up on their fat caps for 30-60 seconds to render the fat and make it crispy.
-
11
Transfer the cooked chops to a warm platter. Tent loosely with aluminum foil and let them rest for 5 minutes to allow the juices to redistribute.
-
12
Squeeze a fresh lemon wedge over the resting meat and sprinkle with chopped parsley before serving.
💡 Chef's Tips
Always bring the lamb to room temperature before grilling; cold meat will seize and cook unevenly. Use a high-smoke point oil if cooking indoors, but stick to EVOO for the marinade to get that authentic Italian flavor profile. Don't skip the resting phase—it is the difference between a dry chop and a succulent one. If the garlic starts to burn too quickly on the grill, move the chops to a slightly cooler part of the grate. For the best 'Scottadito' experience, do not use a knife and fork—hold the bone and eat directly to appreciate the charred bits.
🍽️ Serving Suggestions
Pair with a crisp, bitter salad of Arugula and shaved Parmesan to cut through the richness of the lamb. Serve alongside roasted fingerling potatoes tossed in rosemary and duck fat. A chilled glass of light-bodied red wine like a Chianti Classico or a Rosso di Montalcino is the perfect match. Offer a side of salsa verde (Italian parsley sauce) for an extra herbaceous punch. Serve with grilled artichokes, a classic Roman accompaniment during the spring season.