Agnello Scottadito Umbro

Name: Agnello Scottadito Umbro
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 12 pieces lamb cutlets; 60 ml umbrian extra virgin olive oil; 3 sprigs Fresh rosemary; 2 cloves Garlic; 2 sprigs Fresh thyme; 1 tsp Fine sea salt; 0.5 tsp Black pepper; 1 whole Lemon

Agnello a scottadito is a classic Umbrian dish of succulent lamb cutlets quickly seared over embers and eaten scalding hot with your fingers.

🇮🇹Italy· Umbria

Prep: 15 min
Cook: 8 min
Total: 23 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

12 pieces lamb cutlets — trimmed of excess fat, about 800g total
60 ml umbrian extra virgin olive oil — cold-pressed
3 sprigs Fresh rosemary — leaves finely chopped
2 cloves Garlic — crushed into a paste
2 sprigs Fresh thyme — leaves stripped
1 tsp Fine sea salt — to taste
½ tsp Black pepper — freshly cracked
1 whole Lemon — cut into wedges for serving

Equipment

•Cast-iron ridged grill pan or charcoal grill
•Tongs
•Shallow ceramic dish
•Pastry brush

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 34 g
carbs: 1 g
fibre: 0 g
protein: 42 g
calories: 480 kcal

Instructions

1
Pat the lamb cutlets dry with kitchen paper on both sides.
2
Whisk the olive oil, rosemary, crushed garlic, and thyme in a shallow dish.
3
Add the cutlets and turn them until thoroughly coated in the herb oil.
4
Leave the meat to marinate at room temperature for twenty minutes.
5
Heat a heavy cast-iron grill pan over high heat until smoking hot.
6
Season the cutlets generously with salt and black pepper just before grilling.
7
Lay the cutlets in the hot pan in a single uncrowded layer.
8
Sear undisturbed for three minutes until deep char lines form.
9
Flip the cutlets with tongs and sear the other side for two minutes.
10
Hold each cutlet upright with tongs for thirty seconds to crisp the edge fat.
11
Transfer immediately to a warm serving platter and serve piping hot with lemon.

Chef's tips

Always bring the lamb to room temperature before grilling so the meat cooks quickly without turning tough. Keep the heat fiercely high to achieve crisp fat edges while keeping the core pink and juicy. Season with salt only immediately before the cutlets hit the pan to prevent moisture loss.

Ingredient substitutions

lamb cutlets → lamb loin chops, though cooking time will increase by one minute per side
Umbrian extra-virgin olive oil → any robust, peppery extra-virgin olive oil

Storage

Store any leftovers in a sealed container in the refrigerator for up to two days.

Reheating

Reheat quickly in a dry, hot skillet for one minute per side so the meat does not overcook.

Common mistakes to avoid

•Overcooking the cutlets, which turns lean mountain lamb dry and chewy.
•Cooking straight from the fridge, which prevents a proper high-heat sear.
•Letting the cooked chops rest too long, as the dish is meant to be eaten finger-burning hot.

Serving suggestions

Serve immediately on a wooden board with warm torta al testo flatbread.Pair with bitter wild chicory sautéed in olive oil and garlic.Accompany with crisp roasted Norcia potatoes tossed with fresh rosemary.