Photograph of the finished Abbacchio alla scottadito

Italy · Sườn cừu non nướng Scottadito

Abbacchio alla scottadito

30 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 2.2 lb
  • Photograph of Rosemary leaves Rosemary leaves 0.8 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Lime Lime 2
  • Photograph of Coarse salt Coarse salt 0.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz

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.

Start cooking