Agnello Scottadito comes straight off the grill with no hesitation. It’s hot, almost too hot to handle, and that’s part of the whole experience. The name says it all, and once it hits the table, you understand why.
The lamb chops cook quickly over high heat, picking up that char on the outside while staying juicy inside. Garlic, herbs, a drizzle of olive oil, that’s all it needs. As they cook, the fat renders just enough to carry the flavor, giving the meat richness without weighing it down. Because of this, every bite feels clean, direct, and full.
Halfway through, you stop thinking about anything else.
This isn’t a dish you sit down and analyze. You reach for it, straight from the plate, maybe giving it a second to cool before going in. The outside stays crisp, the center tender, with just enough smoke to bring everything together. As a result, it feels immediate and satisfying.
There’s no ceremony here. Instead, it’s about instinct. In the end, it’s simple, bold, and exactly what it needs to be.
Marinate the Lamb: In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, and pepper. Place the lamb chops in a shallow dish and rub them with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
Prepare the Grill: Preheat your grill to a high heat. Ensure the grates are clean and brush them with a little olive oil to prevent sticking.
Grill the Lamb Chops: Remove the lamb chops from the marinade, letting excess oil drip off. Place the lamb chops on the hot grill and cook for about 3-4 minutes on each side for medium-rare, or until cooked to your liking. The exact cooking time will depend on the thickness of the chops and the desired doneness.
Rest the Meat: Once grilled, let the lamb chops rest for a few minutes to allow the juices to redistribute throughout the meat.
Serve: Serve the lamb chops hot from the grill with lemon wedges on the side. The acidity of the lemon juice beautifully complements the richness of the lamb.
Ingredients
Perfect Wine Pairing
To match the robust flavors of Agnello Scottadito, a Barolo from Piedmont, Italy, makes an exquisite pairing. This wine is known for its deep flavors, firm tannins, and ability to age gracefully. Its notes of roses, tar, and cherries, along with a complex structure, stand up well to the richness of the lamb and the aromatic herbs.
If you prefer a wine that’s a bit more fruit-forward and accessible in its youth, a Brunello di Montalcino is another excellent choice. This Tuscan wine offers dark cherry, blackberry, and a hint of earthiness, harmonizing beautifully with the grilled lamb and rosemary.
