Agnello alla Scottadito - Italian Recipe

Agnello alla Scottadito

🌍 Italian, Rome/Lazio Difficulty: ●●●○○

Finger-burning lamb chops from the Roman tradition, grilled fast over high heat and eaten with the hands while still too hot. The cutlets must be thin — one rib bone each. Marinate briefly in oil, garlic, and rosemary. Cook no more than two minutes per side.

Ingredients

• 8 lamb cutlets, thin
• Olive oil, rosemary, garlic
• Salt, lemon

Method

1. Marinating — Marinate cutlets in oil, rosemary, garlic 30 min.
2. Grilling — Grill over high heat 2 min per side — eat with fingers while hot.

Tags: lamb cutlets, olive oil · Source: Brittani's Almanac