Abbacchio a scottadito, or abbacchio alla romana, is a typical Easter main course in Lazio cuisine.
These are lamb chops cooked on the grill, griddle or grill, and are eaten while still very hot.
For this very reason they are called “a scottadito” (burn your fingers).
Other recipes call for the use of butter, which I do not use.
- 16 lamb chops
- fresh rosemary
- 4 garlic cloves, cut
- extra virgin olive oil to taste
- salt and pepper to taste
- 2 lemons cut in half
Place the lamb chops in a bowl to marinate with the olive oil, rosemary, garlic, salt and pepper.
Pur the lamb chops in the refrigerator at least 30 minutes, they can stay longer.
Cook the lamb chops on the barbeque or on a cast iron skillet, about 5 minutes on one side or until desired.
Turn the chops around and cook another 5 minutes, about.
Serve very hot with half a lemon to squize over the lamb chops,
Abbacchio is the baby lamb and scottadito literally means burned fingers, because if you eat these lamb chops with your fingers they will burn!
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