When Easter time arrives in Rome, an unmistakable aroma of embers and aromatic herbs floods family kitchens. The undisputed queen of meats during this period is a preparation that transforms suckling lamb into an irresistible bite full of tradition: abbacchio a scottadito.
This recipe is synonymous with celebration, outdoor gatherings, and enjoying food without too many formalities. Literally, its name means “finger-burning,” because custom dictates that these juicy ribs must be eaten very hot, grabbing them directly with your hands. Today I will show you the most delicious and easy way to make them at home, with the true tricks of Roman cuisine.
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Main ingredients
For 2 people
⏱ Preparation time: 5 min
⏱ Cooking time: 10 min
⏱ Total time: 15 min
- 6 lamb ribs
- Extra virgin olive oil
- Salt
- Black pepper
- Fresh rosemary
- Zest of one lemon
- 2 cloves of garlic
Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
How to prepare abbacchio a scottadito step by step
The secret is in the marinade
To achieve a deeply aromatic meat, the first step is vital. Place the ribs in a large bowl and get ready to coat them well. Add salt, freshly ground black pepper, finely chopped fresh rosemary, a couple of garlic cloves, and a generous drizzle of extra virgin olive oil.
Mix everything with your hands so that the meat is completely coated. Cover the bowl with plastic wrap and let it rest in the fridge for at least half an hour. If you prefer a more intense flavor, you can extend this time.
On the grill: the perfect fire
Although you can cook the ribs in a pan or on a griddle, the most authentic and tasty way is to make them on the barbecue. Once the charcoal is ready, place the meat on the hot grill. The cooking time will depend on the strength of the fire, but generally, about 5 minutes per side is enough for them to be golden on the outside and tender on the inside.
The chef’s master touch: lemon zest
Many people tend to squeeze lemon juice directly onto the ribs when taking them off the fire. However, so as not to mask the quality of the meat, the definitive trick is to use only the lemon zest. Sprinkle a little zest over the hot ribs; this will provide a spectacular fresh and citrusy touch without altering the texture or killing the original flavor of the lamb.
Serve and enjoy the Roman way
To accompany this delicacy, there is nothing better than some roasted potatoes and some good baked artichokes. In Rome, i carciofi con l’abbacchio are a mandatory combination. Serve the ribs in a small pile, add a sprig of fresh rosemary to garnish, and get ready to eat them with your hands. Be careful not to burn your fingers!
Frequently Asked Questions
Why is it called abbacchio a scottadito?
The term “scottadito” literally means “finger-burning” in Italian. It gets this name because tradition dictates eating these lamb ribs by grabbing them by the bone when they are still very hot, fresh off the grill.
Can I prepare this recipe if I don’t have a barbecue?
Of course. Although the charcoal grill gives it a delicious smoky touch, you can cook the ribs on a very hot griddle or in a cast-iron skillet with excellent results.
Why is it better to use lemon zest instead of juice?
Lemon juice can be too acidic and hide the delicate flavor of the suckling lamb. The zest, on the other hand, provides the essential citrus oils, giving a fresh aroma without ruining the meat.
Related recipes you will love
If you are fascinated by traditional Italian main courses and meats full of flavor, here are other suggestions to try:
- Saltimbocca alla Romana: another great classic from Rome that conquers everyone.
- Coda alla Vaccinara: the most tender and historic Roman stew, perfect for meat lovers.
- Beef Tagliata: a juicy cut, served with arugula and parmesan, ready in just a few minutes.
Enjoy your abbacchio a scottadito at home!
Making these lamb ribs is proof that with simple, quality ingredients you can create a dish worthy of paradise. Go ahead and light the grill and tell me in the comments what you thought of the fresh touch of lemon.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more authentic dishes and infallible tricks.
Enjoy your meal and Buona Pasqua!
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The card
Abbacchio a scottadito (Lamb chops)
Ingredients
- 6 costillas lamb
- 1 chorrito extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Fresh chopped rosemary
- Zest of one lemon
- 2 dientes garlic
Instructions
- Place the chops in a large container
- Add salt, black pepper, and fresh chopped rosemary
- Incorporate the garlic cloves, whole or lightly crushed
- Drizzle with a good splash of extra virgin olive oil and mix well with your hands
- Cover with plastic wrap and let marinate in the fridge for at least 30 minutes
- Heat the grill or barbecue well
- Cook the chops for about 5 minutes on each side depending on the heat intensity
- Remove the chops when they are golden brown on the outside and tender on the inside
- Immediately sprinkle the lemon zest over the hot meat
- Serve quickly and eat with your hands
Video
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