🍖 Abbacchio alla scottadito

Name: Abbacchio alla scottadito
Total time: 30 min
Yield: 4
Cuisine: Italy · Lazio
Ingredients: 1 kg small lamb rib chops; 3 tbsp olive oil; 2 garlic cloves, crushed; 2 sprigs rosemary, finely chopped; Salt and black pepper; 1 lemon, cut into wedges

Origin: Italy · Lazio

525kcal

per serving · 250 g

210kcal

per 100 g

55 gProtein22 g / 100 g

34 gFat13.5 g / 100 g

1 gCarbs0.5 g / 100 g

Abbacchio alla scottadito is the Roman way of grilling young lamb chops: thin rib chops rubbed with garlic, rosemary and olive oil, seared over very high heat and brought to the table sizzling. The outside is charred and crisp, the meat tender and pink. They are finished with salt and a squeeze of lemon and eaten by hand, often with roast potatoes or a green salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly0.5 g carbs per 100 g

✓

High protein22 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: lamb chops

Not veganbecause of: lamb chops

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lamb chopsgarlicrosemaryolive oillemon

Recipe

4 servings30 min

Ingredients

1 kg small lamb rib chops
3 tbsp olive oil
2 garlic cloves, crushed
2 sprigs rosemary, finely chopped
Salt and black pepper
1 lemon, cut into wedges

Method

Flatten the chops slightly with a meat mallet so they cook quickly.
Rub them with the olive oil, garlic, rosemary and pepper and leave for 30 minutes.
Heat a grill or cast-iron pan until smoking hot.
Cook the chops for about 2 minutes per side until well browned outside and pink inside.
Salt them only now and serve immediately with lemon wedges.

How to make it lighter

Trim the fat cap before cooking and leave the burnt fat on the grill, not on the plate.
Brush the oil on with a pastry brush instead of pouring — each tablespoon of olive oil is about 120 kcal.
Serve with a large green salad or grilled vegetables instead of roast potatoes.

History

Abbacchio is the Roman name for young lamb, a protected speciality of Lazio, and roast or grilled lamb is the classic Roman Easter meal. Scottadito means “burn the finger”, a name usually explained by the custom of picking the chops up straight off the grill while they are still too hot to hold.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →