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Loading...From the hills around Rome and Abruzzo, Scottadito means "burning finger": tiny lamb chops grilled so fiercely over open heat that you grab them by the tips to eat. The meat is barely seasoned so the pure, smoky flavor of the lamb shines, and they arrive at the table hissing on the platter with nothing more than lemon, good olive oil, and flaky salt.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 servings (about 14 small chops)
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 28 gFat
- 10 gSaturated Fat
- 2 gCarbs
- 0 gFiber
- 0 gSugar
- 36 gProtein
- 520 mgSodium
- 380 mgPotassium
- 22 mgCalcium
- 3 mgIron
- 6 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the lamb
- 14 small frenched lamb rib chops (about 1 inch thick, 1.5 oz each)
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, very finely minced
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Juice of 1 lemon
For serving
- 1 lemon, cut into 8 wedges
- Flaky sea salt, for finishing
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- Place the lamb chops in a shallow dish. Whisk together the olive oil, garlic, rosemary, kosher salt, pepper, and lemon juice and pour over the chops, turning to coat. Marinate at room temperature for 20 minutes (or up to 2 hours in the refrigerator).
- Prepare a charcoal or gas grill for direct, very high heat (about 500°F/260°C). Brush the grates clean and oil them lightly with a folded paper towel dipped in oil.
- Pat the chops dry with paper towels so they sear rather than steam; reserve the marinade. Lay the chops on the hottest part of the grill and cook without moving for 2 to 2 1/2 minutes, until deeply browned and slightly charred in spots.
- Flip the chops and grill the second side for 1 1/2 to 2 minutes for medium-rare (internal temperature 130°F/54°C). Watch closely: the high heat is intentional and the window between perfect and overdone is narrow.
- Transfer the chops to a warmed platter and let them rest for just 2 minutes so the juices settle but the meat stays piping hot.
- Drizzle with a thread of raw extra-virgin olive oil, scatter with parsley, and finish with a generous pinch of flaky sea salt. Serve immediately with lemon wedges and a stack of napkins, because you really are supposed to eat them with your fingers while they still sizzle.
Cook’s Notes
- Use small, frenched rib chops about 1 inch thick; this cut is what makes Scottadito possible to finish in under 5 minutes.
- The grill MUST be at full blast, so the outside chars before the inside overcooks. A screaming-hot charcoal fire with open flames licking the meat is exactly right.
- For a Roman touch, slide the cooked chops briefly through a sprig of rosemary brushed with olive oil just before plating.
- If you prefer a more pronounced marinade, score the fat edge of each chop in 2 or 3 places so the garlic and rosemary permeate the meat.
- Always bring the chops back to room temperature before grilling; cold meat on an open flame will seize and cook unevenly.
