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In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can't resist eating them, sizzling hot, straight from the grill and burning your fingers. On my last visit to Rome, Abbacchio (Lamb) Scottadito was one of my favorite meals. Serves 4 2 cloves of garlic, finely chopped 2 tablespoons chopped fresh rosemary 1/4 cup olive oil salt and pepper to taste 12 rib lamb chops |
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| 1. | In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and rub them with the marinade. Cover and refrigerate at least 2 hours. | |
| 2. | Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink. | |
| 3. | Transfer to a warm platter and serve immediately. | |
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