Abbacchio a Scottadito

Today’s Regional Italian recipe is from the region of Lazio, the region of Rome. It is a very simple dish made up of grilled marinated lamb cutlets. The term abbacchio indicates a little lamb in the local dialect and “a scottadito” literally means “à la burning finger”… I know it sounds funny, but these cutlets are traditionally eaten with your hands and served so hot that you do have to be careful not to burn your fingers with them! I love these cutlets and I always eat them when I am in Rome! Being that I live too far away now, I have learnt to make them at home and today I will show you how. They are traditionally cooked on charcoal, but you can barbecue them or grill them on a griddle as well. They are great for barbecue season! Enjoy!

Abbacchio a Scottadito

5.0 from 1 reviews
Prep time
Cook time
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Recipe type: Main
Cuisine: Italian
Serves: 4
  • 800 gms – 1.75 lbs. lamb cutlets
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, cut in 4
  • 1 tsp rosemary leaves, chopped
  • Salt and pepper to taste
  • Lemon wedges to serve
  1. Mix together the extra virgin olive oil, garlic clove, rosemary, salt and pepper in a bowl.
  2. Add the lamb cutlets and stir to coat them well. Leave them to marinate for 30 minutes.
  3. Grill the marinated lamb cutlets on a high flame for 2 to 3 minutes on each side (for medium rare).
  4. Serve HOT with some lemon wedges on the side.

Abbacchio a Scottadito

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  1. says

    Well, this takes me back! Lamb ribs chops have to be the most delicious meat of all. They really cry out for a simple treatment like this. I sometimes make scottadito with lard instead of olive oil, makes for a really savory result.


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