Agnello alla Scottadito (Italian Grilled Lamb Cutlets)
Why this recipe works
- Clear, bold seasoning: Garlic, rosemary, lemon zest and olive oil give the lamb a classic Italian flavour without masking the meat.
- Fast grilling: Cooking the cutlets quickly over high heat creates charred edges while keeping the centre tender and pink.
- Fresh finish: Lemon in the marinade and again at the end cuts through the richness of the lamb and keeps each bite bright.
Get the most out of this recipe
Timing notes
- Keep the marinade brief: A short room-temperature marinade is enough for thin rib cutlets; longer marinating is not needed for this style.
- Rest before serving: A few minutes off the grill lets the juices settle so the lamb stays moist when cut or eaten from the bone.
- Serve while hot: Scottadito is best served straight after resting, while the charred edges are still hot and aromatic.
Texture tips
- Start with a hot grill: A properly hot grill gives the lamb quick colour before the inside overcooks.
- Use evenly sized cutlets: Cutlets of similar thickness cook at the same rate, making it easier to keep them juicy.
- Watch the final minute: Rib cutlets cook very quickly; if you want them pink, remove them as soon as the outside is well charred.
Ingredient notes
- Choose rib cutlets: Rib cutlets are ideal because they cook fast, have enough fat for flavour, and are easy to eat from the bone.
- Use fresh rosemary: Fresh rosemary gives a cleaner, more aromatic flavour than dried herbs in a quick marinade.
- Finish with lemon: Adding some lemon after grilling keeps the flavour fresh rather than letting all the citrus cook off.
Authenticity notes
- Roman-style serving: Agnello alla scottadito is closely associated with Roman and Lazio cooking, where simple seasoning and very hot grilling are central to the dish.
- Eat hot from the bone: The name suggests cutlets served so hot they can almost burn the fingers, making immediate serving part of the appeal.
- Keep the sides simple: Serve with lemon wedges, bitter greens, roast potatoes or a crisp salad so the grilled lamb remains the focus.
Equipment you'll need
Ingredients
Instructions
- Finely chop the garlic and rosemary leaves. Zest the lemon, then squeeze out the juice. In a bowl, mix the garlic, rosemary, lemon zest, half the lemon juice, olive oil, fine sea salt and black pepper.
- Add the lamb chops and turn to coat well. Leave to marinate at room temperature for 15 minutes, turning once. Meanwhile, preheat the grill to high.
- Grill the lamb chops for 2 to 3 minutes per side, until nicely charred outside and still pink within. If flare-ups occur, move the chops to a cooler spot briefly and continue cooking. Transfer to a plate.
- Rest the lamb for 3 to 5 minutes. Squeeze over the remaining lemon juice just before serving. Taste and finish with a pinch more fine sea salt if needed.
Recipe notes
Tips
- For the best sear, pat the lamb chops dry before coating in the marinade and make sure the grill is properly hot.
- If you prefer medium rather than pink, cook for an extra 1 to 2 minutes in total, watching closely so the chops do not dry out.
- If serving vulnerable groups, 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 Lemon with Lime for a sharper, more aromatic citrus finish.
- Replace Extra virgin olive oil with Olive oil for a milder flavour.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat until piping hot, or eat cold sliced in a salad; avoid overcooking when reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Italian
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