Agnello alla Scottadito (Grilled Lamb Cutlets) with Gremolata
Why this recipe works
- Fast cooking: Bone-in lamb cutlets cook quickly over high heat, making this a strong option for a full-flavoured dinner in under 30 minutes.
- Charred outside, juicy middle: A very hot grill gives the lamb browned edges before the centre has time to dry out.
- Freshness balances richness: Lemon, parsley and garlic in the gremolata add brightness and lift to the naturally rich lamb.
Get the most out of this recipe
Authenticity notes
- Served hot from the grill: The scottadito style is all about serving the cutlets immediately while the surface is still sizzling and aromatic.
- Simple accompaniments: Lemon wedges, grilled vegetables, roast potatoes or a bitter leaf salad keep the focus on the lamb.
Texture tips
- Dry the lamb well: Patting the chops dry before oiling and seasoning helps them sear rather than steam on the grill.
- Rest briefly before serving: A short rest lets the juices settle while the chops remain hot enough for the gremolata to release its aroma.
Common mistakes
- Starting on a lukewarm grill: If the grill is not fully preheated, the lamb will cook through before it develops the characteristic char.
- Letting flare-ups take over: Move the chops briefly to a cooler area if fat causes flames, then return them to the hot zone to finish searing.
Ingredient notes
- Choose bone-in cutlets: Bone-in lamb chops suit this preparation because they cook quickly while staying juicy and easy to handle at the table.
- Use fresh parsley: Fresh parsley gives the gremolata its clean, grassy flavour; dried herbs will not provide the same lift.
Equipment you'll need
Ingredients
Instructions
- Heat a grill to high and let it preheat well so the grates are very hot. Meanwhile, finely chop the parsley and finely grate the garlic. Finely zest 1 lemon and squeeze 2 tbsp juice from it.
- In a bowl, mix the parsley, garlic, lemon zest, lemon juice, 2 tbsp olive oil, 0.25 tsp fine sea salt and 0.25 tsp black pepper to make the gremolata. Taste and adjust with a little more lemon juice if you want it brighter. Set aside at room temperature.
- Pat the lamb chops dry, then rub with the remaining 3 tbsp olive oil, remaining 1 tsp fine sea salt and remaining 0.5 tsp black pepper. Grill for 2 to 3 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, until nicely charred. If flare-ups occur, move the chops to a cooler spot briefly and continue cooking.
- Rest the lamb chops for 3 minutes. Spoon the gremolata over the hot chops just before serving. Cut the remaining lemon into wedges and serve alongside for squeezing.
Recipe notes
Tips
- For the best sear, make sure the grill is fully preheated and the lamb chops are patted dry before they go on.
- If your lamb chops are thicker than usual, finish them on a cooler part of the grill for a minute or two so they cook through without burning.
- If serving to anyone who is pregnant, elderly, or immunocompromised, cook the lamb until well done and piping hot throughout.
Substitutions
- Replace Fresh parsley with Fresh mint for a more herbal, summery gremolata.
- Replace Olive oil with Extra-virgin olive oil for a fruitier finish.
- Replace Lemon with Lime for a sharper, more tropical citrus note.
Storage
- Refrigerate up to 2 days
- Store leftover lamb and gremolata separately in airtight containers. Reheat the lamb in a 180°C (355°F) oven for 8 to 10 minutes until piping hot, then spoon over the gremolata just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
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