Costolette d’Agnello alla Scottadito (Roman-Style Grilled Lamb Chops)
Why this recipe works
- Direct, aromatic seasoning: Garlic, rosemary, lemon zest and olive oil cling to the chops and give the lamb a classic Italian flavour without masking the meat.
- Fast cooking: Thin lamb chops need only a short marinade and a few minutes on a hot grill, making the recipe well suited to quick dinners.
- Charred but juicy: High-heat grilling creates the lightly scorched edges associated with scottadito while keeping the chops tender inside.
Get the most out of this recipe
Authenticity notes
- Roman style: Scottadito is closely associated with Roman and central Italian cooking, where small lamb chops are grilled simply and served very hot.
- Serve immediately: The name suggests chops hot enough to burn the fingers, so the dish is at its best straight from the grill with lemon wedges.
Timing notes
- Brief room-temperature rest before grilling: Letting the coated chops sit while the grill heats helps them cook more evenly and gives the seasoning time to settle.
- Short rest only: A couple of minutes off the heat is enough; a longer rest will dull the sizzling, just-grilled character of the dish.
- Best eaten hot: These chops lose their impact as they cool, so have plates, lemon wedges and any sides ready before grilling.
Common mistakes
- Cooking too long: Lamb chops can dry out quickly, especially if they are thin. Grill just until charred and juicy unless a well-done result is required for food safety.
- Ignoring flare-ups: Fat and oil can catch over high heat. Move the chops briefly to a cooler part of the grill if flames rise, then return them to finish.
- Starting on a lukewarm grill: A properly hot grill helps the chops sear quickly and release cleanly from the grates.
Ingredient notes
- Choosing the chops: Rib chops give a neat, classic presentation, while loin chops are meatier; both work well if they are not too thick.
- Rosemary choice: Fresh rosemary gives the cleanest aroma, but dried rosemary can be used if crushed well before mixing into the marinade.
- Lemon at the table: Serving extra lemon wedges lets each person sharpen the richness of the lamb to taste.
Equipment you'll need
Ingredients
Instructions
- Pat the lamb chops dry. Finely grate the garlic, strip the rosemary leaves and finely chop them, then finely zest the lemon and squeeze out the juice. Cut the lemon into wedges and set aside for serving.
- In a mixing bowl, combine the olive oil, garlic, rosemary, lemon zest, 1 tbsp lemon juice, fine sea salt and black pepper. Add the lamb chops and turn to coat well. Leave at room temperature for 10 minutes while you heat the grill.
- Heat a grill to high and clean and oil the grates lightly using a little of the marinade on the chops. Grill the chops for 2 to 4 minutes per side, depending on thickness, until nicely charred and still juicy. If flare-ups occur, move the chops to a cooler spot briefly, then return to finish.
- Transfer the chops to a plate and rest for 2 minutes. Serve immediately while still sizzling, with the lemon wedges for squeezing over at the table.
Recipe notes
Tips
- For the best char without overcooking, let the grill get properly hot before the chops go on, and avoid moving them until they release easily.
- If you are cooking for anyone who is pregnant, elderly, or immunocompromised, cook the lamb until well done and piping hot throughout.
Substitutions
- Replace fresh rosemary with 1 tsp dried rosemary, crushed between your fingers before mixing into the marinade.
- Replace lemon with lime for a slightly sharper, more aromatic finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a hot grill or in a frying pan over medium heat just until piping hot, or enjoy cold sliced over salad.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
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