Abbacchio Scottadito
Lazio · secondo · serves 4 · 90 min total · easy
Easter Sunday in Rome — abbacchio is milk-fed spring lamb from the Lazio hills, eaten on the same plate it was grilled on.
Ingredients
- 1200 g baby-lamb rib chops
- 3 sprigs rosemary
- 3 cloves garlic
- 4 tbsp olive oil
- 1 lemon lemon
- 2 tsp sea salt and pepper
Method
- Pound chops gently between cling film until 1 cm thick.
- Marinate 1 hour with olive oil, crushed garlic, torn rosemary, pepper.
- Heat a ridged griddle until smoking. Salt the chops just before grilling.
- Grill 2 minutes a side — they should burn your fingers when you pick them up (scotta-dito = burn-finger).
- Plate with lemon wedges. Eat hot, with hands.