Agnello alla Scottadito with Roast Potatoes
Why this recipe works
- Simple, aromatic marinade: Garlic, rosemary, lemon and olive oil season the lamb quickly without masking its natural richness.
- Charred edges, juicy centre: A very hot grill gives the chops a savoury crust while the short cooking time keeps the meat tender.
- Complete but unfussy: Roast potatoes cook alongside the lamb preparation, turning a small cut into a satisfying dinner.
Get the most out of this recipe
Timing notes
- Keep the marinade brief: The lamb only needs a short room-temperature marinade; the lemon adds brightness, but a long soak can start to change the surface texture.
- Rest before serving: A short rest helps the juices settle, but do not leave the chops too long — scottadito is best served hot.
- Serve straight from the grill: Bring the potatoes and lamb together at the end so the chops keep their heat and the potatoes stay crisp.
Authenticity notes
- Italian grilled-lamb style: Scottadito is closely associated with central Italian cooking, especially simple grilled lamb served very hot.
- High heat is essential: The defining feature is quick grilling over strong heat, creating charred edges rather than a slow-roasted finish.
- Lemon at the table: A final squeeze of lemon is a classic counterpoint to the richness of lamb and olive oil.
Common mistakes
- Not heating the grill enough: A lukewarm grill will cook the chops before they char, giving a duller flavour and less contrast.
- Taking the lamb too far: Rib chops cook quickly, so watch the timing closely and extend only if you prefer them well done.
- Crowding the potatoes: Give the potato wedges space on the tray so they roast and brown rather than steam.
Ingredient notes
- Choose rib chops if possible: Rib chops suit this dish because they cook quickly, have good fat for charring, and are easy to pick up and eat.
- Use fresh rosemary: Fresh rosemary gives a cleaner, more aromatic flavour than dried rosemary in both the marinade and potatoes.
- Finish with lemon: Adding lemon just before serving keeps the flavour bright and prevents the lamb from tasting heavy.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Cut the potatoes into chunky wedges and put them on a baking tray.
- Drizzle the potatoes with 2 tbsp of the olive oil. Crush 2 garlic cloves over the tray, strip in the leaves from 2 rosemary sprigs, then season with 1 tsp of the salt and 0.25 tsp of the pepper; toss well.
- Roast for 35 to 40 minutes, turning once halfway, until deeply golden and tender. If they are colouring too fast, lower the oven to 200°C (390°F) for the final 10 minutes.
- While the potatoes roast, make the marinade: in a mixing bowl combine the remaining 2 tbsp olive oil with the zest and juice of half the lemon, the remaining 2 garlic cloves (crushed), leaves from the remaining rosemary sprig, and the remaining 0.5 tsp salt and 0.25 tsp pepper. Add the lamb chops and turn to coat, then leave at room temperature for 15 minutes.
- Heat a grill to high. Lift the chops from the marinade, letting any excess drip back into the bowl, then grill for 2 to 3 minutes per side for medium-rare, or 3 to 4 minutes per side for medium, until charred at the edges and juicy.
- Rest the lamb for 3 minutes. Serve the chops hot with the roast potatoes and the remaining lemon half cut into wedges for squeezing over at the table.
Recipe notes
Tips
- For the best char, make sure the grill is fully hot before the lamb goes on, and avoid moving the chops until they release easily.
- If you prefer your lamb well done, grill a further 1 to 2 minutes per side, keeping an eye on flare-ups from the fat.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the lamb until well done and piping hot throughout.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace Yukon Gold potato with baby-red-potatoes for a slightly firmer, waxier roast potato.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly and refrigerate in a sealed container. Reheat the potatoes on a baking tray at 200°C (390°F) until hot and crisp, and warm the lamb gently in a 180°C (355°F) oven until piping hot to avoid drying it out.
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Recipe overview
- Servings: 2 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Italian
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