Abbacchio a Scottadito Recipe (Roman Grilled Lamb Chops)

Ingredients

• 1 kg (2.2 pounds)lamb chops
• 150 g (about 2/3 cup)extra virgin olive oil
• 5 to 6 sprigsrosemary
• 2 clovesgarlic
• to tastesalt
• to tasteblack pepper
• a few sliceslemon

Instructions

1. 1

   Trim the chops

   Trim away the fattier parts and any remaining rind. With a sharp knife, cut around part of each bone to free it from the meat, leaving a bone you can hold like a handle.

2. 2

   Even the thickness

   Set the chops on a flat surface and gently pound them with a meat mallet. They do not need to be flattened; aim for a more even thickness so they cook at the same rate.

3. 3

   Prepare the dish

   Brush the base of a baking dish with a little extra virgin olive oil, then scatter over some chopped rosemary and garlic.

4. 4

   Layer the lamb

   Arrange a layer of chops in the dish and drizzle with more olive oil. Add a little rosemary and garlic, then repeat the layers until all the chops are in the dish.

5. 5

   Marinate the chops

   Cover the dish with cling film and refrigerate for at least 30 minutes or up to overnight. The oil helps protect the meat and keep it tender, although not all of it will be used for cooking.

6. 6

   Drain the marinade

   When marinating is complete, lift the chops from the dish and let the excess oil drip off. Set the marinade oil aside.

7. 7

   Heat the grill

   Heat a frying pan, cast-iron griddle or electric grill until very hot. The chops should sizzle as soon as they touch the cooking surface.

8. 8

   Cook the chops

   Cook a few chops at a time over high heat for about 3 to 4 minutes per side, turning them sparingly, until deeply golden-brown outside. Cooking time depends on their thickness; the meat should remain tender and juicy inside. When turning, avoid piercing the chops with a fork or sharp tongs.

9. 9

   Season to serve

   Transfer the cooked chops to a serving platter. Just before serving, season with salt and pepper and, if desired, drizzle with a little of the reserved marinade oil.

10. 10

    Serve immediately

    Serve the chops while very hot, with a few lemon wedges and roasted potatoes.

What is abbacchio a scottadito?

Abbacchio a scottadito is a traditional Roman and Lazio dish of lamb chops grilled over a high heat. Its name refers to eating the chops so hot that they can singe your fingers when you hold them by the bone.

This version keeps the preparation straightforward: rosemary, garlic and olive oil flavour the meat, while a hot cooking surface gives it a browned exterior and juicy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 619 calories, 53g protein, 1g carbs, 44g fat.

The lamb provides most of the protein and fat, while the olive oil adds further fat; the recipe contains very little carbohydrate. Serve a sensible portion of chops with roasted potatoes and a vegetable side to make the plate more balanced.

Why the chops are marinated

Olive oil: it coats the lamb during its rest with rosemary and garlic, helping protect the surface as the chops cook. The recipe uses a generous amount, but the excess is drained before grilling.

Rosemary and garlic: chop them so their flavour is distributed through the layers. Keep some for each layer rather than placing all the aromatics in one spot.

Prepare the meat evenly

Bone handles: trimming around part of the bone makes the chops easier to hold when served. Leave the bone attached to the meat.

Even thickness: pound gently rather than flattening the chops. A more even shape helps them cook at a similar pace over the high heat.

Get the cooking surface hot

A very hot frying pan, cast-iron griddle or electric grill is important for a quick sear. The chops should sizzle on contact; if the surface is not hot enough, they are less likely to brown promptly.

Work in batches so the chops have space on the surface. Crowding makes it harder to maintain the heat needed for a deep golden-brown crust.

Watch the cooking cues

Sear: cook each chop for about 3 to 4 minutes per side, adjusting for thickness. Turn only as needed so the outside can develop colour.

Juiciness: the meat should remain tender inside. Handle the chops with tongs without piercing them, as puncturing can let their juices escape.

Serve while hot

The defining pleasure of this dish is eating the chops freshly cooked, while they are still very hot. Season them just before serving and add a little reserved marinade oil if you like.

Lemon wedges cut through the richness, while roasted potatoes make a natural, satisfying accompaniment.

Recipe notes & tips

• Let the chops marinate for at least 30 minutes, or refrigerate them overnight for a longer rest.
• Pound the meat gently; the aim is an even thickness, not thin, flattened chops.
• Drain the excess oil before the chops go onto the cooking surface.
• Wait until the pan or grill is very hot so the lamb sizzles on contact.
• Cook in batches rather than crowding the pan or griddle.
• Use tongs to turn the chops without piercing the meat.

Variations

• Add lemon at the table: serve extra wedges for a brighter finish.
• Use a griddle: cook the chops on a hot cast-iron griddle for pronounced browning.
• Choose an electric grill: use it instead of a frying pan while keeping the surface very hot.
• Extend the marinating time: leave the covered chops in the fridge overnight.
• Serve with potatoes: accompany the lamb with roasted potatoes as suggested.

Common mistakes to avoid

• Flattening the chops: pound gently just enough to even their thickness.
• Cooking on a cool surface: heat the pan or grill until the chops sizzle on contact.
• Crowding the pan: cook a few chops at a time to keep the cooking surface hot.
• Turning too often: leave the chops to brown, turning only when needed.
• Piercing the meat: turn the chops with tongs so their juices are less likely to escape.
• Using all the marinade oil: let excess oil drip off and keep the reserved oil for an optional finishing drizzle.

How to store

Refrigerate leftover cooked chops in a covered container and eat within 3 days. Reheat gently in a frying pan until hot throughout; prolonged heating can dry out the lamb.

Frequently asked questions