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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 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.
Nutrition
Serving: 100gCalories: 619kcalCarbohydrates: 1gProtein: 53gFat: 44gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 0.03gCholesterol: 160mgSodium: 291mgPotassium: 933mgFiber: 0.1gSugar: 0.01gVitamin A: 79IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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