Abbacchio alla scottadito

What to get ready

• Lamb 1 kg
• Rosemary leaves 24 g
• Garlic 12 cloves
• Olive oil 120 ml
• Lime 2
• Coarse salt 20 g
• Black pepper 12 g

Method

1. 1 Thinly slice each lamb chop so the meat cooks quickly.
2. 2 Marinate with olive oil, crushed garlic, and rosemary for 2 hours, without adding salt.
3. 3 Heat the grill until very hot, then place the ribs on it and grill for only 2 minutes on each side.
4. 4 Sprinkle coarse salt and pepper immediately after flipping the meat; salting it too early will draw out the water and dry it out.
5. 5 Squeeze the lemon juice over the ingredients and eat immediately with your hands while it's still piping hot, just as the dish's name suggests.

With an appliance

• Oven 35 min

  Replace step 3: Place the lamb on the middle rack of the oven at 230 degrees for 7 minutes, turning it once at minute 3 and placing a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.