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Loading...A classic Roman springtime dish featuring tender lamb chops marinated simply in olive oil, garlic, and rosemary, then grilled over screaming-hot coals. The name scottadito—literally "burn your fingers"—refers to the tradition of eating the chops immediately, piping hot, gripped by the bone.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 44 gFat
- 16 gSaturated Fat
- 3 gCarbs
- 0 gFiber
- 0 gSugar
- 48 gProtein
- 420 mgSodium
- 560 mgPotassium
- 30 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 20 mcgVitamin A
Ingredients
For the Lamb Chops
- 12 lamb rib chops (about 2.5 to 3 lbs, 1 to 1.25 inches thick)
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, finely minced
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 lemon, cut into wedges, for serving
Directions
- Pat the lamb chops dry on both sides with paper towels and place them in a large bowl or shallow dish.
- Add the olive oil, minced garlic, chopped rosemary, salt, and pepper to the bowl. Toss the chops until they are evenly coated with the marinade, then let them rest at room temperature for 20 to 30 minutes.
- Preheat an outdoor grill to high heat (about 500°F). If using a gas grill, leave one burner on high and turn the other off to create a hot zone. Clean and oil the grates well.
- Arrange the lamb chops on the hottest part of the grill in a single layer. Grill for 2 to 3 minutes per side for medium-rare (internal temperature of 130 to 135°F), turning only once to develop a deep golden crust.
- Transfer the chops to a warmed platter and let them rest for 2 to 3 minutes so the juices redistribute. The meat should be juicy with a slight pink center.
- Serve immediately, family-style, with lemon wedges and a drizzle of the resting juices. Encourage guests to pick the chops up by the bone while they are still sizzling hot—that's the whole point of scottadito.
Cook’s Notes
- For the most authentic Roman flavor, use a charcoal or wood-fired grill—the high radiant heat gives the chops their signature smoky char.
- The chops should be about 1 to 1.25 inches thick: too thin and they overcook, too thick and the exterior burns before the center is done.
- Always let the lamb come to room temperature (about 20 minutes out of the fridge) before grilling so the centers cook evenly.
- If you don't have an outdoor grill, a cast-iron grill pan preheated until it just begins to smoke works beautifully as a substitute.
- Traditional Roman cooks sometimes add a splash of dry white wine to the marinade or a few anchovy fillets melted into the olive oil for extra depth.
