Easter in Rome is an experience unlike any other. As the city comes to life with festivals, parades, and, of course, extraordinary food, it’s a time to celebrate the arrival of spring and new beginnings. Among the many culinary delights synonymous with Roman Easter is the classic dish of Abbacchio a Scottadito—grilled ‘hot’ lamb chops. This isn’t just any old recipe; it’s a tradition, a culinary heritage passed down through generations. If you’re ready to infuse your Easter with a taste of Rome, here’s how to prepare this timeless Italian favorite.
The name, Abbacchio a Scottadito, is an old one. Abbacchio refers to the beast that is sacrificed, while scottadito means “burn the fingers”, indicating that this dish is so tantalizing that one couldn’t wait for it to cool down before devouring it. The dish itself is a picture of simplicity; lamb chops, rosemary, garlic, and a little fire. What elevates it to culinary classic is the quality of the ingredients and the respect paid to their preparation.
Italian cuisine, steeped in tradition and regional identity, is never more revered than during festive occasions. Easter is a time to connect with ancestral roots and honor the craft of traditional cooking. For this reason, mastering the art of Abbaçio is not merely to cook a meal but to partake in an ancient ritual—a sacred communion of food, family, and history.
Abbacchio a Scottadito
Ingredients
For the marinade:
- Extra-virgin olive oil (3/4 cup)
- Fresh rosemary sprigs (3 to 4)
- Garlic cloves, lightly crushed (4 to 5)
- Coarsely ground black pepper (1 tablespoon)
- Sea salt (1 teaspoon)
- Lamb chops (2 to 2 1/2 pounds, about 2 inches thick, preferably from the rib or loin)
For serving:
- Lemon wedges
- Additional olive oil for drizzling
Instructions
- Marinating the lamb: Begin by preparing the marinade. In a small bowl, combine the olive oil, rosemary, garlic, pepper, and salt. Rub this mixture onto the lamb chops, ensuring every part is well coated. Transfer the lamb to a non-reactive dish, cover, and refrigerate for at least six hours or overnight. This generous marination allows the flavors to penetrate the meat, ensuring each bite is infused with the essence of Rome.
- Preparing the grill: On the day of cooking, remove the lamb from the refrigerator and allow it to come to room temperature. Preheat your grill to medium-high heat, ensuring the coals are white-hot and the grates are well-oiled. The fire must be ready to receive the lamb with the respect it deserves—hot enough to sear and quicken the flesh, yet gentle enough to impart a kiss of smoke without scorching.
- The grilling process: When the grill is hot, place the chops on the rack and cook for about 5 minutes. Turn and cook for an additional 3 to 4 minutes for medium-rare, or until the desired level of doneness. The timing here is key; the lamb must be watched closely as it grills. The heat of the fire, the sizzle of the fat, the aroma of the spices—all these senses must be keenly attuned to achieve the perfect balance.
- Resting and serving: Once cooked, remove the chops from the grill and allow them to rest for a few precious moments. This step is vital, as it allows the juices to settle, resulting in tender, succulent meat. Serve the lamb chops hot, accompanied by lemon wedges and a drizzle of the finest extra-virgin olive oil. As tradition dictates, these chops are to be eaten by hand, with the fingers, in the spirit of carefree indulgence and joyous celebration.
DID YOU MAKE THIS RECIPE?
Tag @amcookingitaliano on Instagram and hashtag it #amcookingitaliano!
Tips for Customization
While tradition dictates the preparation of Abbacchio a Scottadito, there’s always room to infuse your own creativity into the mix. Here are a few ways to make the recipe uniquely yours:
- Spices and Herbs: Experiment with different spices and herbs to create your own marinades. Thyme, oregano, and even a touch of chili can all provide a new dimension to the dish.
- Accompaniments: Consider serving the lamb with a side of sautéed spring vegetables or a light arugula salad to balance the richness of the meat.
- The Flame: The way the lamb chops are grilled—a roaring fire, a low smolder, even the type of wood used for the coals—can all influence the final flavor.
How to Store
If you find yourself unable to cook the lamb chops immediately after marinating, they can be stored in the refrigerator. Just make sure to take them out about 30 minutes before grilling to bring them to room temperature.
Conclusion
For those seeking to add an authentic touch of Rome to their Easter feast, a plate of Abbacchio a Scottadito offers an ideal starting point. This simple yet sublime dish encapsulates the warmth of Roman cooking and the festive spirit of Easter. As you gather with loved ones to enjoy this time-honored recipe, may the joy of the season be as abundant as the flavors on your plate.
FAQs
Can I use different cuts of lamb for this recipe?
For a true Roman experience, it’s best to stick to the traditional rib or loin chops, which offer a perfect balance of meat and fat. However, you can use other cuts if needed, just adjust the cooking time accordingly.
What’s the best way to tell if the lamb chops are done?
The best way to gauge the doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 145°F.
Can I grill these indoors if I don’t have a grill?
Certainly! A stovetop grill pan works well. Just make sure it’s preheated and oiled to mimic the outdoor grilling experience as closely as possible.
