Abbacchio alla scottadito (Barbecued Milk-fed Lamb Chops)
Abbacchio alla scottadito (Barbecued Milk-fed Lamb Chops) is a traditional Italian recipe (from the city of Rome) for a dish of marinated baby lamb chops that are barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Barbecued Milk-fed Lamb Chops (Abbacchio alla scottadito).
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This is a dish of barbecued small lamb chops from Rome that's traditionally prepared for Easter.
Ingredients:
12 small lamb chops (3 per person)
3 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh rosemary finely chopped
1 tsp fresh thyme leaves
1 tsp coarse salt
½ tsp freshly-ground black pepper
Juice of 1 lemon, for serving
For Garnish:
Fresh flat-leaf parsley finely chopped
Lemon wedges
sprig of thyme
Method:
For the marinade: In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir until thoroughly mixed.
Add the lamb chops to the bowl, ensuring each chop is thoroughly coated in the marinade. Cover the bowl with plastic wrap or transfer the chops to a resealable plastic bag.
Set the lamb aside to marinate for at least 10 minutes at room temperature while you prepare your barbecue. For enhanced flavour, marinate for up to 2 hours in the refrigerator; but bring the chops to room temperature before cooking.
Pre-heat your barbecue or put a griddle pan over medium-nigh heat. Ensure it's hot enough to create a good sear but not too hot to burn the lamb. Brush the barbecue grill or griddle pan with a little oil to prevent the lamb from sticking.
Place the marinated lamb chops on your hot barbecue/griddle pan. Cook the chops for about 2-3 minutes per side, depending on their thickness and how you like them cooked. (As a guide, internal temperature should reach 63°C for medium-rare or 71°C for medium.)
Transfer the cooked lamb chops to a plate and cover loosely with foil. Let them rest for about 5-10 minutes to retain their juices.
Garnish with fresh parsley and a prig of thyme and serve with lemon wedges for a zesty kick.
Serve with roasted or fried potatoes, grilled vegetables, or a fresh rocket (arugula) salad to complement the flavours.
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