Scottadito

Nutrition · per serving

Steps

1. 1

   Pat the lamb chops very dry with kitchen paper so they sear instead of steam. Finely grate the garlic, chop the rosemary, and zest the lemon. In a shallow dish, mix the olive oil, garlic, rosemary, lemon zest, salt, and black pepper.

   8 small chops, about 520 g total lamb rib chops25 ml extra-virgin olive oil2 cloves, finely grated garlic2 tsp finely chopped fresh rosemary1 tsp finely grated lemon zest5 g fine sea salt1 g freshly ground black pepper
2. 2

   Rub the marinade all over the chops, coating both sides well. Leave at room temperature for 10 minutes while you heat a grill pan, cast-iron skillet, or barbecue until very hot. For authentic scottadito, intense heat is key: the meat should sizzle the moment it touches the surface.

   8 small chops, about 520 g total lamb rib chops25 ml extra-virgin olive oil2 cloves, finely grated garlic2 tsp finely chopped fresh rosemary1 tsp finely grated lemon zest5 g fine sea salt1 g freshly ground black pepper
3. 3

   Lay the chops in a single layer without crowding. Grill or sear for 2 to 3 minutes on the first side until deeply browned with a few lightly charred edges, then turn and cook 2 to 3 minutes on the second side for medium-rare to medium. If the chops are thicker than usual, add 1 minute per side. The meat near the bone should still look juicy, and an internal temperature of about 57 to 60°C is ideal before resting.

   8 small chops, about 520 g total lamb rib chops
4. 4

   Transfer the chops to a warm plate and rest for 5 minutes. This short rest keeps the juices in the meat while preserving the signature just-off-the-fire heat that gives the dish its name.

   8 small chops, about 520 g total lamb rib chops
5. 5

   Arrange the chops on a platter and serve immediately with lemon wedges for squeezing over at the table. Scottadito is best eaten hot, picked up by the bone and enjoyed with your fingers.

   8 small chops, about 520 g total lamb rib chops1, cut into wedges lemon

Origin & History

Scottadito is a classic Roman preparation of lamb chops, traditionally associated with the cuisine of Lazio and especially springtime meals. The name means “burns your fingers,” referring to the custom of eating the chops piping hot by the bone as soon as they come off the grill.