Abbacchio a Scottadito
Abbacchio a scottadito, a classic of Roman cuisine, features succulent suckling lamb chops so irresistible they’re traditionally eaten scorching hot, often leading to singed fingers—hence the name scottadito, meaning “burned finger.” In Rome, abbacchio refers to tender, milk-fed lamb prized for its delicate flavor and tenderness. While true abbacchio is a Roman specialty, elsewhere, it’s best to seek out the most tender lamb chops available.
6 ingredients
Prep: 5 mins
Cook: 5 mins
Abbacchio a Scottadito
Ingredients (6)
Ingredients (6)
Instructions
Heat a grill pan over medium-high heat.
Season the lamb chops all over with salt and pepper and drizzle with the olive oil.
Grill until the lamb is medium-rare, 2 to 3 minutes per side.
Drizzle the lamb with more olive oil and season with Maldon salt.
Serve immediately, with lemon wedges (1) on the side.
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