Abbacchio a Scottadito Recipe Guide
Abbacchio a Scottadito
Equipment
- Equipment Needed
- Grill pan or outdoor grill
- Mixing bowl
- Tongs
- Meat thermometer (optional)
Ingredients
- Ingredients
- For the Lamb:
- 12 small lamb chops approximately 3 per person
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- Juice of 1 lemon optional, for serving
- For Garnish optional:
- Fresh parsley finely chopped
- Lemon wedges
Instructions
- Step-by-Step Instructions
- Step 1: Prepare the Marinade
- In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir until well mixed.
- Add the lamb chops to the bowl, ensuring each chop is thoroughly coated in the marinade. Cover the bowl with plastic wrap or transfer the chops to a resealable plastic bag.
- Let the lamb marinate for at least 10 minutes at room temperature while you prepare your grill. For enhanced flavor, marinate for up to 2 hours in the refrigerator, but bring the chops to room temperature before grilling.
- Step 2: Heat the Grill
- Preheat your grill pan or outdoor grill over medium-high heat. Ensure it is hot enough to create a good sear but not too hot to burn the lamb.
- Step 3: Grill the Lamb Chops
- Place the marinated lamb chops on the hot grill. If you’re using a grill pan, ensure it’s lightly oiled to prevent sticking.
- Cook the chops for about 2-3 minutes per side, depending on their thickness. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Step 4: Rest and Garnish
- Transfer the cooked lamb chops to a plate and cover loosely with foil. Let them rest for about 5-10 minutes to retain their juices.
- Garnish with fresh parsley and serve with lemon wedges for a zesty kick.
- Variations and Tips
- Herb Substitutions: Swap rosemary and thyme with oregano or sage for a slightly different flavor profile.
- Dietary Needs: For a low-sodium diet, reduce the salt and enhance the herbs and lemon for flavor.
- Cooking Alternative: If you don’t have a grill, you can broil the lamb chops in the oven for 4-5 minutes per side.
- Accompaniments: Serve with roasted potatoes, grilled vegetables, or a fresh arugula salad to complement the flavors.
The dish “Roman Easter Grilled Hot Lamb Chops” is traditionally called “Abbacchio a Scottadito” in Italian.
- “Abbacchio” refers to milk-fed lamb, a popular choice in Roman and Italian Easter cuisine for its tender and delicate flavor.
- “Scottadito” translates to “burned fingers,” referring to how these lamb chops are best enjoyed hot off the grill, so irresistible that people might eat them before they cool down, even at the risk of burning their fingers.
It’s a classic Roman dish often prepared with simple ingredients like olive oil, garlic, rosemary, and lemon to let the natural flavor of the lamb shine through.
Abbacchio a Scottadito Recipe Guide
Abbacchio a Scottadito, a traditional Roman dish, translates to “lamb you can touch with your fingers.” This delightful recipe is rooted in Italy’s Lazio region and showcases the simplicity and bold flavors of Italian cuisine. From my own personal experience, this dish is a crowd-pleaser that highlights tender lamb chops perfectly seasoned and grilled to perfection. Let me show you how I make this timeless Italian classic in an approachable and beginner-friendly way.
Notes on What to Expect When Making Abbacchio a Scottadito
- Minimal Prep Work: This recipe is wonderfully simple and quick to prepare. The marinade requires just a few fresh ingredients and a short resting time, making it beginner-friendly.
- Quick Cooking: Lamb chops cook very quickly due to their small size and tenderness. Be prepared to stand by the grill to avoid overcooking. A good sear only takes 2-3 minutes per side.
- Aromatic Experience: As the lamb grills, you’ll notice the irresistible aroma of garlic, rosemary, and thyme filling your kitchen or outdoor space. It’s a preview of the flavorful bites to come!
- Juicy and Flavorful Meat: If cooked correctly and allowed to rest, the lamb chops will be juicy and tender, with a perfectly caramelized exterior.
- Some Trial with Timing: If you’re new to grilling lamb, it may take a couple of tries to get the doneness just right. Using a meat thermometer can help take the guesswork out.
- Slight Char on the Edges: The high heat of the grill creates a light char on the edges of the lamb, adding depth and smoky flavor without overpowering the herbs.
- Hands-On Eating: True to its name, Abbacchio a Scottadito is meant to be enjoyed with your hands! Be ready for a fun, interactive dining experience that might get a little messy (in the best way).
- Room for Creativity: The dish is incredibly versatile. You can adjust the herbs or add spices like paprika or cumin to suit your taste preferences.
By the end, you’ll have a dish that’s as impressive to look at as it is to eat, perfect for both weeknight meals and special occasions.
Details at a Glance
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Time to Stand: 10 minutes
- Total Time: 35 minutes
- Ease of Cooking: Easy
- Servings: 4
- Calories Per Serving: ~350 kcal
- Cost of Ingredients: Moderate
- Cuisine: Italian (Lazio Region)
- Course: Main
- Equipment Needed:
- Grill pan or outdoor grill
- Mixing bowl
- Tongs
- Meat thermometer (optional)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Abbacchio a Scottadito now.
Ingredients
- For the Lamb:
- 12 small lamb chops (approximately 3 per person)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- Juice of 1 lemon (optional, for serving)
- For Garnish (optional):
- Fresh parsley, finely chopped
- Lemon wedges
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Abbacchio a Scottadito now.
Step-by-Step Instructions
Step 1: Prepare the Marinade
- In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir until well mixed.
- Add the lamb chops to the bowl, ensuring each chop is thoroughly coated in the marinade. Cover the bowl with plastic wrap or transfer the chops to a resealable plastic bag.
- Let the lamb marinate for at least 10 minutes at room temperature while you prepare your grill. For enhanced flavor, marinate for up to 2 hours in the refrigerator, but bring the chops to room temperature before grilling.
Step 2: Heat the Grill
- Preheat your grill pan or outdoor grill over medium-high heat. Ensure it is hot enough to create a good sear but not too hot to burn the lamb.
Step 3: Grill the Lamb Chops
- Place the marinated lamb chops on the hot grill. If you’re using a grill pan, ensure it’s lightly oiled to prevent sticking.
- Cook the chops for about 2-3 minutes per side, depending on their thickness. The internal temperature should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Step 4: Rest and Garnish
- Transfer the cooked lamb chops to a plate and cover loosely with foil. Let them rest for about 5-10 minutes to retain their juices.
- Garnish with fresh parsley and serve with lemon wedges for a zesty kick.
Variations and Tips
- Herb Substitutions: Swap rosemary and thyme with oregano or sage for a slightly different flavor profile.
- Dietary Needs: For a low-sodium diet, reduce the salt and enhance the herbs and lemon for flavor.
- Cooking Alternative: If you don’t have a grill, you can broil the lamb chops in the oven for 4-5 minutes per side.
- Accompaniments: Serve with roasted potatoes, grilled vegetables, or a fresh arugula salad to complement the flavors.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Abbacchio a Scottadito now.
What to Expect
Expect tender, juicy lamb chops with a beautifully caramelized exterior and a savory, herbaceous flavor. The rosemary and garlic provide an aromatic base, while the lemon adds a refreshing touch.
Nutritional Information Per Serving
- Calories: ~350 kcal
- Protein: ~28g
- Fat: ~25g
- Carbohydrates: ~2g
- Sodium: ~350mg
Closing Thoughts
I hope this guide has made creating Abbacchio a Scottadito seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment. Buon appetite!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
