Everyone, at least during the Easter season, will have tasted the delicious overcooked lamb chops, which, as the name implies, should be eaten so hot that they burn their hands. Today, we’ll show you how to make a perfect scottadito lamb using the traditional recipe.
How to Choose Scottadito Lamb for Our Recipe
The meat of the suckling lamb is ideal for making an excellent scottadito because it is slaughtered at a young age, before it is weaned (it is what in Lazio is traditionally called lamb ).
Its meats are very tender and delicate, with a perfect relationship between the lean and fat parts.
Even “half-weaned” lamb can be eaten, but keep in mind that its meat is more consistent and has a stronger flavor.
To purchase it, go to your trusted butcher and pay attention to the following details:
The flesh must be light pink, almost white in color.
Its surface must be homogeneous and free of darker spots.
A more pronounced color could indicate that the lamb did not solely feed on milk, and its flavor will be less delicate.
Of course, don’t forget to pick up some ribs, which must be eaten with your hands; otherwise, what kind of grilled lamb would it be?
Scottadito lamb helpful hints for avoiding mistakes
The recipe for our ribs is very simple, but a little foresight is required, which will mean the difference between a good grilled lamb and a very good one!
The rules are simple and easy to remember:
Remember to remove the ribs from the fridge about 1 hour before cooking them, or they will cool the plate or pan where they will be cooked.
To cook them perfectly, a cast iron plate (which holds the temperature better) is ideal, but a pan will suffice.
Before cooking, pat the ribs dry with kitchen paper to remove any excess water and any bone chips that may have formed when the butcher cut them.
While the plate or pan is heating up, lightly grease it with oil to keep it from sticking.
Cook the ribs only when the pan or plate is very hot (you’ll notice this because they’ll start to emit a little smoke), so that a crust forms instantly in them, sealing them and preventing the juices from escaping.
No one prevents you from preparing the ribs on the grill if you have one; the procedure is very similar:
Make sure the charcoal is very hot before lighting the embers (over high heat).
Place the grill on top and allow it to heat up thoroughly.
Brush the chops with extra virgin olive oil and grill them.
After about 2-3 minutes, flip them over and cook for the same amount of time on the other side, being careful not to burn them.
Serve them immediately.
Finally, and perhaps most importantly, ribs should never be overcooked, as they risk becoming very hard. Simply cook them for a maximum of 3 minutes per side, or until golden, being careful not to pierce them with a fork, as this would cause them to lose all of their juices.
What exactly are you waiting for? The recipe for scottadito lamb awaits you, and we can only wish you a good appetite while cautioning you not to burn yourself!
- 8 lamb chops
- 40 di olio evo
- 2 cloves of garlic
- 1 sprig of rosemary
- qb sale
- to taste freshly ground black pepper
- Remove the ribs from the refrigerator about 1 hour before cooking.
- Using kitchen paper, dab them.
- In a mixing bowl, combine the oil, garlic, and rosemary, and dip the chops in.
- Cover and set aside for about 30 minutes to allow the flavors to develop.
- Heat the pan or plate over high heat until it begins to emit a little smoke.
- Cook the ribs for about 2-3 minutes per side, or until the meat is golden and has the classic dark streaks if cooked on a plate.
- Once cooked, place them on a plate, cover with silver paper, and set aside for 2 minutes.
- Season with salt and pepper to taste and serve right away.
Amount Per Serving Calories 336Total Fat 23gSaturated Fat 12gTrans Fat 2gUnsaturated Fat 11gCholesterol 98mgSodium 89mgCarbohydrates 2gFiber 1gSugar 0gProtein 31g