Abbacchio a scottadito

Abbacchio a scottadito is a traditional dish from Lazio, and in particular Rome, consisting of marinated lamb chops grilled or charbroiled until crispy and golden. The uniqueness of the dish lies in the fact that they are served so hot they “burn the fingers” of whoever eats them, hence the name. Here is the recipe for preparing abbacchio a scottadito:

Ingredients

• 1 kg of lamb chops
• 2 cloves of garlic
• Sprigs of fresh rosemary
• Extra virgin olive oil
• Lemon juice
• Salt and pepper

Preparation

1. Clean the chops from any residue and slightly beat them with a meat mallet to make them more uniform.
2. Prepare a marinade by mixing in a bowl a generous amount of extra virgin olive oil, the juice of one lemon, crushed or finely chopped garlic, chopped rosemary, salt, and pepper.
3. Place the chops in a container and pour the marinade over, making sure the meat is well covered. Let it marinate in the refrigerator for at least 2 hours, or even better, overnight.
4. Preheat the grill or the coals. When hot, drain the chops from the marinade and place them on the grill.
5. Cook the chops for about 3-4 minutes per side or until they are golden and crispy. The cooking time may vary based on the thickness of the meat.
6. Serve immediately while they are still very hot.

Curiosity

It is said that the origin of the name “scottadito” comes from the shepherds’ tradition of cooking pieces of meat directly on the fire and eating them while they were still burning. This dish is synonymous with conviviality and tradition, often accompanied by baked potatoes or fresh salad.