Taste of Italian tradition with our Agnello Scottadito, an exquisite dish that promises to tantalize your taste buds and leave a lasting impression. This culinary masterpiece, whose name translates to ‘burnt fingers,’ is made with tender, succulent lamb chops marinated in aromatic herbs and garlic, then grilled to perfection. The lamb is cooked just right, ensuring a crispy exterior while preserving a juicy, flavorful interior that practically melts in your mouth. Served hot off the grill, Agnello Scottadito invites you to eat with your hands, embracing the joy and simplicity of Italian dining. Whether celebrating a special occasion or simply treating yourself to a gourmet meal, our Agnello Scottadito offers a perfect blend of flavor, tradition, and the warmth of Roman hospitality. Dive into this delightful dish and experience the rich culinary heritage of Italy with every bite.
AuthorJulia ForesekCategoryItalian, Main CourseDifficultyIntermediateMarinate 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
Directions
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.
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.
