Entree: Italy – Lazio / Rome – Abbacchio alla Scottadito (Grilled Roman-style young lamb chops seasoned with rosemary, garlic, and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 8 bone-in lamb chops (abbacchio), approx. 3.5 oz (100 g) each
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 4 garlic cloves, minced
- 2 tbsp (6 g) chopped fresh rosemary
- 1 1/2 tsp (8 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley (optional)
- Lemon wedges, for serving

Instructions

1. Combine olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper in a bowl to make a simple marinade. Whisk until blended.
2. Pat the lamb chops dry and place in a shallow dish. Pour half the marinade over the chops, turning to coat. Reserve the other half for basting. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours.
3. Preheat a grill or heavy skillet to high heat (grill grates or cast-iron should be very hot). Oil the grates lightly.
4. Place chops on the hot grill and cook 2–3 minutes per side for medium-rare, 3–4 minutes per side for medium, basting once with reserved marinade. The exterior should be well browned with charred edges.
5. Transfer chops to a cutting board and rest 3–5 minutes. Sprinkle with additional flaky salt if desired and chopped parsley.
6. Serve immediately with lemon wedges for squeezing and enjoy while hot fingers may burn—true to the "scottadito" name.