Abbacchio a Scottadito

Abbacchio refers to young lamb in the Roman dialect. A scottadito describes the way the chops are served, so hot that you have to watch your fingers as you eat them.

As a regional Italian recipe, it is traditionally cooked over charcoal, though a barbecue or a stovetop griddle works well at home.

Key Ingredients for Abbacchio a Scottadito

Lamb Cutlets

Have the right amount of meat and fat for quick grilling. Their small size helps them cook evenly. The bone makes them easy to hold, matching the casual way this Roman dish is usually eaten.

Extra Virgin Olive Oil

Helps the garlic and rosemary coat the meat and gives the cutlets a smooth surface once they go on strong heat. A good olive oil always adds a pleasant depth to simple grilled dishes.

Rosemary

Brings a fresh, savoury scent that complements lamb well. Using it sparingly keeps the seasoning simple and balanced.

Find the complete list with measurements in the recipe card below.

How to Make Abbacchio a Scottadito

Step 1: Mix the extra virgin olive oil, garlic clove, rosemary, salt, and pepper in a bowl.

Step 2: Add the lamb cutlets, stir to coat them well, and leave them to marinate for 30 minutes.

Step 3: Grill the marinated lamb cutlets over high heat for 2 to 3 minutes on each side for medium rare.

Step 4: Serve hot with lemon wedges on the side.

Extra Help from the Kitchen

Trim Excess Fat Carefully – Remove only the thicker outer pieces of fat. Leaving a thin layer helps the cutlets brown faster and adds flavour during grilling.

Avoid Marinating for Too Long – Lamb cutlets are delicate, so long marinating times can soften the surface. Stop at 1 hour for the best texture.

Use Tongs Instead of a Fork – Turn the cutlets with tongs so the surface stays intact. Piercing the meat causes juices to escape and reduces tenderness.

Choose Evenly Sized Pieces – Pick cutlets with similar thickness and weight. Lamb cooks very quickly on high heat, so matching sizes helps avoid undercooked or overcooked pieces.

Keep Lemon Away from the Grill – Add the lemon after cooking. Lemon juice can turn bitter when it touches very hot surfaces, so squeeze it at the table to keep the flavour fresh and bright.

Variations and Twists

Add Fresh Thyme and a Pinch of Cayenne – Add 1 teaspoon chopped fresh thyme and a small pinch of cayenne pepper to the olive oil, garlic, rosemary, salt, and pepper before coating the lamb cutlets, then grill as usual for 2 to 3 minutes per side.

Use Lemon Zest and Lemon Juice – Add the zest of 1 lemon and 2 to 3 tablespoons lemon juice to the olive oil, garlic, rosemary, salt, and pepper. Marinate the lamb cutlets for about 1 hour before grilling over high heat.

Make a Lemon and Rosemary Marinade – Combine lemon zest, lemon juice, chopped rosemary, minced garlic, olive oil, salt, and pepper, then marinate the lamb cutlets for at least 30 minutes and grill for 3 to 4 minutes per side.

Use a Mix of Mediterranean Herbs – Replace plain rosemary with a combination of rosemary, oregano, and thyme, then stir the herbs into olive oil, garlic, lemon juice, salt, and pepper before marinating and grilling the lamb cutlets.

Use Thicker Lamb Loin Chops – Keep the same olive oil, garlic, rosemary, salt, and pepper base, but grill thicker loin chops for about 3 minutes per side, adding extra time as needed for larger pieces.

Storage and Shelf Life

Store leftover Abbacchio a Scottadito in an airtight container in the fridge for up to 2 days. Keep the cutlets on the top shelf away from raw meat to maintain food safety.

Freezing is possible for up to 2 months, but the texture becomes firmer once thawed.

Thaw the lamb in the fridge until fully defrosted, then bring it to room temperature before serving cold or warming it briefly in a hot pan at the end of the storage period.