Abbacchio a Scottadito Recipe (Roman Grilled Lamb Chops)

Abbacchio a scottadito is a traditional Roman dish made with lamb chops cooked quickly over high heat. It's one of the best-known lamb recipes from Rome and the Lazio region, appreciated for its simplicity and bold flavor.

📝 Ingredients

• 1 kg lamb chops (- 2.2 pounds)
• 150 g extra virgin olive oil (- about 2/3 cup)
• 5 to 6 sprigs rosemary
• 2 cloves garlic
• salt (- to taste)
• black pepper (- to taste)
• few slices lemon (- to serve)

👨‍🍳 Instructions

1. 1Trim the lamb chops, removing the fattier parts and any remaining rind. Then, using a sharp knife, separate part of the bone from the meat around it so you can easily hold each chop by the bone, like a little handle.
2. 2pound: Place the chops on a flat surface and gently pound them with a meat mallet. You do not need to flatten them completely, just make their thickness more even so they cook at the same rate.
3. 3Brush the bottom of a baking dish with a little extra virgin olive oil, then scatter over some chopped rosemary and garlic.
4. 4arrage: Arrange a layer of lamb chops in the dish, drizzle with more olive oil, and add a little more rosemary and garlic. Continue layering in the same way until all the chops are in the dish.
5. 5Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or up to overnight.Note: The amount of oil may seem generous, but this helps protect the meat and keep it tender, even though not all of it will be used for cooking.
6. 6drip: When the marinating time is over, remove the chops from the dish and let the excess oil drip off, setting the marinade oil aside.
7. 7Heat a skillet, cast-iron griddle, or electric grill until very hot. The surface should be hot enough for the lamb chops to sizzle as soon as they touch it.
8. 8Cook a few chops at a time over high heat for about 3 to 4 minutes per side, without turning them too often, until a deep golden-brown crust forms on the outside. The exact cooking time may vary depending on their thickness, but the meat should stay tender and juicy inside.Note: When turning the chops, avoid piercing the meat with a fork or sharp tongs, otherwise the juices may escape.
9. 9season: As soon as the chops are cooked, transfer them to a serving platter. Season with salt and pepper just before serving and drizzle with a little of the reserved marinade oil, if desired.
10. 10Serve the abbacchio a scottadito immediately, while still very hot, with a few lemon wedges and a side of roasted potatoes.