Ricetta dell’abbacchio a scottadito

Ingredienti

• 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)

Preparazione

1. 1

   Trim 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. 2

   pound: 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. 3

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

4. 4

   arrage: 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. 5

   Cover 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. 6

   drip: 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. 7

   Heat 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. 8

   Cook 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. 9

   season: 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. 10

    Serve the abbacchio a scottadito immediately, while still very hot, with a few lemon wedges and a side of roasted potatoes.