Agnello alla Scottadito

Agnello alla Scottadito
  • courseSecondo piatto
  • difficultyEasy
  • preparation time30 minutes prep, 2 hours rest

Perfect for your summer cookout, these tender lamb chops are grilled alla scottadito, or “finger-burning.” Trust us: after your first bite, you’ll think nothing of picking up rib after piping-hot rib. Simple and delicious, this recipe calls only for the lamb, fresh herbs, and Italian seasonings.

Agnello alla Scottadito (Grilled Lamb Chops)
Recipe courtesy of Eataly

Yield: 6 servings

12 lamb chops
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh mint leaves, chopped
1 teaspoon lemon zest, grated
2 tablespoons sugar
3 tablespoons extra virgin olive oil
¼ cup fine sea salt
1 tablespoon freshly-ground black pepper

In a bowl, combine the salt, sugar, pepper, lemon zest, mint, and rosemary. Cover the chops with the rub, and let them stand at room temperature for up to 2 hours, or refrigerate covered for up to a day.

To grill the chops, fire up the grill to high heat. Season the chops lightly with olive oil. Place as many chops as you can fit onto the grill without crowding. Cook, turning once, until the chops are well seared outside and rosy pink in the center. This will vary based on your grill’s heat but should be at least 5 minutes per side.

Transfer to a platter, and serve piping hot. Your fingers will forgive you.

beef meat butcher

Buon appetito!