🇮🇹 Italian · Main Dish
🍖 Abbacchio alla Scottadito
Abbacchio alla Scottadito
Small, tender milk-lamb chops grilled quickly over high heat and eaten with the fingers, so hot from the fire that the name literally translates to 'finger-burning.'
Traditionally made from abbacchio, very young milk-fed lamb prized in the Roman countryside, these chops are meant to be simply seasoned and cooked hard and fast, then eaten immediately, hot enough that diners genuinely do risk burning their fingers.
Ingredients
Equipment: Grill or grill pan
- 12 small lamb rib chops
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 80 ml (⅓ cup) extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Lemon wedges, for serving
Method
- Combine the garlic, rosemary, olive oil, and half the lemon juice in a bowl.
- Toss the lamb chops in the marinade, coating well, and let sit at room temperature for at least 1 hour.
- Season the chops generously with salt and pepper just before cooking.
- Heat a grill or grill pan until very hot.
- Cook the chops for 2–3 minutes per side, until well-charred outside and still pink and juicy within.
- Finish with a squeeze of the remaining lemon juice.
- Serve immediately, piping hot, with extra lemon wedges.
Chef Tips
- Small, thin lamb chops cook very quickly over high heat — watch closely to avoid overcooking.
- These are traditionally served immediately, hot enough to genuinely warrant caution when picking them up.
- A very hot grill or pan is essential for achieving a good char in the short cooking time.
Common Mistakes to Avoid
- Overcooking the thin chops, which dries them out quickly given their small size.
- Cooking over heat that's not hot enough, missing the characteristic charred exterior.
- Letting the chops sit and cool before serving, when they're meant to be enjoyed piping hot.
Nutrition (per serving)
Health Benefits
- A good source of protein and iron from the lamb.
Cultural Note
Abbacchio alla scottadito is a signature dish of the Roman countryside, traditionally featuring very young milk-fed lamb, and remains a springtime favorite around Easter.
Storage & Serving
Storage: Best eaten fresh; refrigerate leftovers for up to 1 day.
Reheating: Best served fresh; reheating can dry out the delicate meat further.
Serve with: Roasted potatoes, A simple green salad, A robust red wine from Lazio