Abbacchio with a grilled finger
Abbacchio a scottadito
Grilled Lamb Chops with Lemon
Suckling lamb chops grilled over live coals and eaten with your hands, still hot: the most primitive and joyful Easter dish in Lazio.
THE'abbacchio (suckling lamb) is a traditional meat from the pastoral tradition of Lazio. 'Scottadito' means that it is eaten with the bone on, literally burning your fingers. The dish is traditionally served at Easter: throughout the Lazio Suckling lamb is the star of Easter lunch. Marinating with oil, garlic, and rosemary is all you need: the quality of theabbacchio does the rest.
Instructions
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3 steps · natural Italian voice
Prepare the ribs
30 minBring the ribs to room temperature for 20–30 minutes, then dry them thoroughly with paper towelsBrush them with a little oil, but don't add salt, and prepare a clean grill. A dry surface promotes even browning and a crisper finish.
Grill the meat
8 minHeat the grill over high heat until very hot; place the ribs in a single layer and cook for 3–4 minutes per side, turning them only once with tongs. Look for a golden crust, distinct grill marks, and a still juicy, slightly pink flesh.
Let it rest and serve
2 minTransfer the ribs to a warm platter, cover loosely, and let rest for 2–3 minutes. Salt Only at the end of cooking and garnish with freshly squeezed lemon juice. Serve immediately, with lemon slices on hand, keeping the meat warm and juicy.
Chef's Tips
THE'abbacchio It must be dairy: tender, pale, and delicate. They're eaten with your hands, period. Olive wood embers impart an extraordinary aroma.
Ingredients
- (28.22 oz) 800 g lamb chops
- Extra virgin olive oil, as needed to grease the meat
- Salt, as needed
- Lemon, as needed
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