Non-VegetarianLaziale cuisine Main Course

Abbacchio Scottadito

Name: Abbacchio Scottadito
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 12 pieces lamb cutlets; 45 ml Extra virgin olive oil; 2 cloves Garlic; 3 sprigs Fresh rosemary; 2 sprigs Fresh thyme; 5 g flaky sea salt; 2 g Black pepper; 2 pieces lemons

Crisp and sizzling Roman grilled lamb cutlets infused with garlic and rosemary, traditionally picked up and eaten piping hot with fingers.

🇮🇹Italy· Lazio

Prep: 20 min
Cook: 8 min
Total: 28 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

12 pieces lamb cutlets — approx 800 g, trimmed
45 ml Extra virgin olive oil — Italian EVOO
2 cloves Garlic — peeled and lightly crushed
3 sprigs Fresh rosemary — leaves stripped and finely chopped
2 sprigs Fresh thyme — leaves picked
5 g flaky sea salt — to finish
2 g Black pepper — freshly cracked
2 pieces lemons — cut into wedges to serve

Equipment

•Cast-iron grill pan or barbecue
•Meat mallet
•Shallow dish
•Tongs

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 34 g
carbs: 2 g
fibre: 0.5 g
protein: 42 g
calories: 480 kcal

Instructions

1
Lay the lamb cutlets on a chopping board and flatten them lightly with a meat mallet.
2
Mix the olive oil, crushed garlic, chopped rosemary, thyme, and black pepper together in a shallow dish.
3
Place the cutlets into the marinade and turn them to coat both sides evenly.
4
Leave the meat to marinate at room temperature for fifteen minutes.
5
Heat a cast-iron ridged grill pan over high heat until it begins to smoke.
6
Wipe excess garlic pieces from the meat so they do not scorch during cooking.
7
Lay the cutlets into the dry, smoking hot pan in a single layer.
8
Grill undisturbed for two to three minutes until deeply browned and charred in stripes.
9
Turn the cutlets over with tongs and grill the second side for two minutes.
10
Transfer immediately to a warm platter, season generously with sea salt, and serve with lemon wedges.

Chef's tips

Ensure the grill is intensely hot before laying down the chops so they develop a crisp crust without overcooking. Cook in batches if necessary rather than crowding the pan.

Ingredient substitutions

abbacchio (milk-fed lamb cutlets) → standard spring lamb cutlets, allowing an extra minute of cooking
fresh thyme → a pinch of dried oregano

Storage

Store leftover cooked cutlets in a covered container in the fridge for up to two days.

Reheating

Reheat in a screaming hot dry skillet for one minute per side to restore the crisp surface.

Common mistakes to avoid

•Leaving large pieces of garlic on the cutlets, which burn on the hot grill and taste bitter.
•Salting the meat during the marinade phase, which draws out natural juices and stops a crisp sear forming.
•Allowing the cutlets to rest and cool instead of eating them sizzling hot from the grill.

Serving suggestions

Serve immediately while sizzling hot with plenty of fresh lemon wedges.Pair with a classic Roman side such as puntarelle alla romana or carciofi alla giudia.Eat with your fingers by holding the exposed rib bone.