These grilled lamb chops are so worth the pain 👌🔥

From the creator

Scottadito literally means "burnt fingers" in Italian! Get the recipe 👇 Lamb Chops Scottadito Recipe courtesy of Gabriele Bertaccini Level: Easy Total: 2 hr 35 min (includes marinating) Active: 15 min Yield: 2 to 4 servings Scottadito — “burnt fingers” in Italian — are classic Roman lamb chops meant to be eaten hot off the grill, so irresistible you barely have time to grab a napkin. Simply seasoned and boldly flavored, they’re all about high heat, great olive oil, garlic, rosemary and a squeeze of lemon. This version stays true to tradition while keeping things fast and easy: A quick marinade does most of the work, and the chops cook in minutes. You can make these chops outdoors on the grill, indoors on a grill pan, or in a ripping‑hot cast‑iron skillet with equally delicious results. The key is not to overcook them — lamb rib chops are best medium rare, juicy and tender with a good char on the outside. Finish with flaky salt and grilled lemons, and serve them immediately, while they’re still hot enough to live up to their name. Ingredients Zest and juice of 1 lemon 6 garlic cloves, grated 2 tablespoons coarsely chopped fresh rosemary, plus more for serving 1/2 teaspoon crushed red pepper flakes Kosher salt 1/2 cup extra-virgin olive oil 8 lamb rib chops, about 1 inch thick, bones frenched (about 1 1/2 pounds) 2 lemons, halved Flaky salt, for serving Directions Whisk together the lemon zest and juice, garlic, rosemary, pepper flakes and 1 teaspoon kosher salt in a la

Published 2026-08-21 · Watch on YouTube ↗
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