AGNELLO A SCOTTADITO (“scorched fingers” in Italian, for four)



4 large cloves garlic, finely chopped

3 tablespoons chopped fresh rosemary

1/3 cup olive oil

freshly ground black pepper to taste

12 to 16 rib lamb chops, ¾ inch thick and trimmed of excess fat

coarse salt to taste

lemon slices for garnish



1. In a small bowl, stir together the garlic, rosemary, olive oil and pepper. Place the lamb chops in a shallow dish and brush the mixture over them. Cover and refrigerate for at least 2 hours or as long as overnight. Return to room temperature and pat dry with paper towels before proceeding.

2. Prepare a grill for cooking or use a ridged grill pan. If using a charcoal grill, open vents on the bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above grill rack. Fire is medium-hot when you can hold you hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

3. Brush the rack of the grill or the pan lightly with oil. Place the chops on the rack and grill, covered only if using a gas grill, turning as needed, until browned and crisp on the outside yet still pink and juicy inside, about 8 minutes total for medium rare. If you are using a grill pan, heat it over moderately high heat until hot but not smoking and grill the lamb, in batches if necessary, turning once, for about 4 minutes on each side for medium-rare.

4. Transfer to a platter, sprinkle with salt and serve immediately with lemon slices.


adapted from Michele Scicolone, Savoring Italy (Williams Sonoma)

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