italianromanlambpaleogrilledquickspring

Scottadito

Name: Scottadito
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 8 small chops, about 520 g total lamb rib chops; 25 ml extra-virgin olive oil; 2 cloves, finely grated garlic; 2 tsp finely chopped fresh rosemary; 1 tsp finely grated lemon zest; 5 g fine sea salt; 1 g freshly ground black pepper; 1, cut into wedges lemon

Scottadito is all about tender lamb chops blistered over fierce heat until smoky outside and juicy within. Rosemary, garlic, olive oil, and lemon highlight the richness of the meat without masking its flavor, creating a simple but deeply satisfying Roman classic.

30 min

2 servings

654 kcal

Italian

Ingredients

Marinata rapida

8 small chops, about 520 g totallamb rib chops
25 mlextra-virgin olive oil
2 cloves, finely gratedgarlic
2 tsp finely choppedfresh rosemary
1 tsp finely gratedlemon zest
5 gfine sea salt
1 gfreshly ground black pepper

Per servire

1, cut into wedgeslemon

Instructions

1
Pat the lamb chops very dry with kitchen paper so they sear instead of steam. Finely grate the garlic, chop the rosemary, and zest the lemon. In a shallow dish, mix the olive oil, garlic, rosemary, lemon zest, salt, and black pepper.
2
Rub the marinade all over the chops, coating both sides well. Leave at room temperature for 10 minutes while you heat a grill pan, cast-iron skillet, or barbecue until very hot. For authentic scottadito, intense heat is key: the meat should sizzle the moment it touches the surface.
3
Lay the chops in a single layer without crowding. Grill or sear for 2 to 3 minutes on the first side until deeply browned with a few lightly charred edges, then turn and cook 2 to 3 minutes on the second side for medium-rare to medium. If the chops are thicker than usual, add 1 minute per side. The meat near the bone should still look juicy, and an internal temperature of about 57 to 60°C is ideal before resting.
4
Transfer the chops to a warm plate and rest for 5 minutes. This short rest keeps the juices in the meat while preserving the signature just-off-the-fire heat that gives the dish its name.
5
Arrange the chops on a platter and serve immediately with lemon wedges for squeezing over at the table. Scottadito is best eaten hot, picked up by the bone and enjoyed with your fingers.

Nutrition per serving

654 kcal

Calories

47g

Protein

Carbs

51g

Fat

Fiber

Notes

•Ask your butcher for small lamb rib chops of even thickness so they cook quickly and evenly within the 30-minute limit.
•Do not marinate much longer than 20 to 30 minutes with the garlic and lemon zest, or the surface can become wet and hinder browning.
•If using an outdoor grill, cook over a very hot fire and keep the lid open for better crust development on these small chops.
•Serve with bitter greens, grilled artichokes, or roasted potatoes if you are not strictly following paleo.

Background

Scottadito is a classic Roman preparation of lamb chops, traditionally associated with the cuisine of Lazio and especially springtime meals. The name means “burns your fingers,” referring to the custom of eating the chops piping hot by the bone as soon as they come off the grill.

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