Abbacchio a scottadito is one of the most iconic meat dishes in Roman and Lazio cuisine. Simple and full of flavor, it relies on just a few ingredients, good-quality lamb, and the right cooking method.
This traditional dish is especially popular during the Easter season, when lamb is often served for Easter Sunday lunch or Easter Monday gatherings. The name scottadito literally means “burn your fingers,” a reference to the way these lamb chops are eaten: hot off the grill or griddle, with a crisp golden crust and a tender, juicy center.
In Rome, abbacchio refers to young lamb, prized for its delicate texture and mild flavor. For this recipe, I marinate the chops with rosemary, garlic, extra virgin olive oil, and lemon to make them even more fragrant and flavorful.
You can cook abbacchio a scottadito on an outdoor grill for a delicious smoky flavor, but a cast-iron griddle works beautifully too. It holds heat well and helps create the rich, browned exterior that makes this dish so irresistible.
Follow the step-by-step instructions below to make authentic Roman grilled lamb chops at home.
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What is Abbacchio a Scottadito?
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.
The word abbacchio in Roman cuisine refers to young lamb, known for its tender meat and delicate taste. The term scottadito means “burn your fingers”, because the chops are traditionally served very hot and eaten right away, often with your hands.
What makes this recipe special is the contrast between the browned, slightly crisp exterior and the soft, juicy meat inside.
Ingredients
Prep Time: 15 Min | Resting Time: 30 Min |Cook Time: 6 Min | Servings: 4
- 1 kg (2.2 pounds) lamb chops
- 150 g (about ⅔ cup) extra virgin olive oil
- 5 to 6 sprigs of rosemary
- 2 garlic cloves
- Salt, to taste
- Freshly ground black pepper, to taste
- A few lemon slices, to serve
Note: I usually recommend 2 or 3 lamb chops per person. The exact amount depends on the size of the chops and, of course, on your appetite.
Kitchen Tools and Equipment
To make abbacchio a scottadito, you only need a few basic kitchen tools.
- Use a baking dish or any shallow container large enough to hold the lamb chops in a single layer while they marinate.
- A meat tenderizer can be helpful if you want to gently pound the chops and make them more even in thickness.
- You will also need a sharp knife for trimming or preparing the meat, if needed.
- For cooking, use a large nonstick skillet, a cast-iron griddle, or electric grill, making sure the surface gets very hot before the lamb chops go on.
How to Make Abbacchio a Scottadito
Step 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.
Step 2) - 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.
Step 3) - Brush the bottom of a baking dish with a little extra virgin olive oil, then scatter over some chopped rosemary and garlic.
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.
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.
Step 4) - When the marinating time is over, remove the chops from the dish and let the excess oil drip off, setting the marinade oil aside.
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.
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.
Step 5) - 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.
Serve the abbacchio a scottadito immediately, while still very hot, with a few lemon wedges and a side of roasted potatoes.
How to Store Leftover Lamb Chops
Abbacchio a scottadito is best enjoyed right after cooking. If you have leftovers, store them in the refrigerator for up to 1 day, tightly covered.
Keep in mind that the meat will lose some of its juiciness. You can reheat it, but it will naturally be a little drier.
How to Serve
You can serve abbacchio a scottadito for a family lunch or dinner with a side of classic roasted potatoes.
For a more traditional Roman menu, pair it with local side dishes such as Roman-style artichokes or spinach alla romana.
More Italian Lamb Recipes to Try
Why is it Called Abbacchio a Scottadito?
The word abbacchio probably comes from the Latin ad baculum, meaning “near the stick,” in reference to the old practice of tying a young lamb to a stick so it would not stray from the flock. The term has remained deeply rooted in Lazio, where sheep farming has shaped the local landscape and food culture for centuries.
The expression a scottadito literally means “burn your fingers.” It refers to the Roman habit of eating these lamb chops with your hands as soon as they come off the grill, while they are still piping hot. In Italian, scottare means “to burn,” and dito means “finger.”
Abbacchio a Scottadito Recipe: FAQ
This usually happens when the cooking surface is not hot enough or when the lamb chops stay on the heat for too long. They should sizzle as soon as they touch the pan or grill. If that doesn’t happen, the meat releases its juices too slowly and can dry out instead of browning properly.
Yes, especially if the chops are thick. What matters is keeping the heat high so the liquid evaporates quickly. This helps the outside brown well and prevents the meat from steaming.
No. It’s better to salt the lamb chops at the end of cooking or just before serving. Salting too early can draw out moisture and make the meat a little less juicy.
The lamb chops should be well browned on the outside and still tender inside. Cooking time depends on their thickness, so it’s best to watch the surface closely. If the meat feels very firm, it may be overcooked.
You can, but abbacchio a scottadito is at its best when served right away. Reheating tends to dry out the meat and makes it less juicy, so this recipe is best enjoyed freshly cooked.
More Roman Recipes You'll Love
If you enjoy abbacchio a scottadito, try other traditional dishes from Roman cuisine, known for its bold flavors and simple ingredients.
- Coda alla Vaccinara Recipe (Traditional Roman Oxtail Stew)
- Saltimbocca alla Romana Recipe
- Roman-Style Chicken (Pollo alla Romana)
- Gnocchi alla Romana (Italian Semolina Gnocchi)
Recipe Card
Abbacchio a Scottadito Recipe (Roman Grilled Lamb Chops)
Ingredients
- 1 kg lamb chops - 2.2 pounds
- 150 g extra virgin olive oil - about ⅔ cup
- 5 to 6 sprigs rosemary
- 2 cloves garlic
- salt - to taste
- black pepper - to taste
- few slices lemon - to serve
Instructions
- 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.
- 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.
- Brush the bottom of a baking dish with a little extra virgin olive oil, then scatter over some chopped rosemary and garlic.
- 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.
- 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.
- When the marinating time is over, remove the chops from the dish and let the excess oil drip off, setting the marinade oil aside.
- 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.
- 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.
- 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.
- Serve the abbacchio a scottadito immediately, while still very hot, with a few lemon wedges and a side of roasted potatoes.
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