Lamb , Lamb Chop , rosemary , garlic
Best for: Chops eaten standing at the grill, one in each hand — scottadito means exactly that.
Scottadito translates as ‘burns the fingers’: lamb rib chops seasoned simply with rosemary, garlic, and lemon, grilled over fierce heat until the fat crisps, and eaten so hot you juggle them. A squeeze of lemon at the end is the only sauce.
Grill: Direct highest heat; 550°F. Equipment: Grill, tongs, instant-read thermometer.
Ingredients
Marinate: 1 hour. Rest: 5 minutes. Total: 1 hour 23 minutes.
Chops and marinade
- 8 lamb rib chops, frenched if you like, about 2 lb
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 3 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 1/2 teaspoons fine table salt
- 1 teaspoon black pepper
To serve
- 1 lemon, cut into wedges
- Flaky sea salt
Directions
Rub the chops with the olive oil, rosemary, garlic, lemon zest, salt, and black pepper. Cover and refrigerate for 1 hour (or up to overnight).
Take the chops out 20 minutes before grilling (inside the marinate time) so they lose the fridge chill.
Heat the grill to 550°F, its hottest setting, and oil the grates.
Grill the chops for 3 to 4 minutes per side, until the fat is crisp and the centers reach 130–135°F for medium-rare (145°F for medium, with the rest).
Rest the chops for 5 minutes, tented loosely.
Finish with flaky sea salt and serve with lemon wedges — hot enough to earn the name.
Grilling tip: Leave a little handle of bone on each chop: scottadito are finger food, and the bone is the handle.
