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Abbacchio allo Scottadito

Abbacchio allo Scottadito Lamb chops

Abbacchio allo Scottadito

Legs of lamb for Easter

The delicate and spicy lamb chops are traditionally eaten on Easter Sunday in Rome, but also taste excellent for all other occasions. Even on a summer barbecue the lamb chops are delicious.

Ingredients (4 people):

450g sliced lamb
1 lemon
3 tablespoons of oil
3 sprigs of rosemary

Preparation time:

50 minutes


Cut the lamb into slices and remove excess fat and bones. Pound the meat with a meat mallet and place it in a baking dish. Rub the lamb chops on both sides with salt, pepper, oil and freshly chopped garlic and rosemary and let them sit in the refrigerator for 30 minutes. Fry the pan and brown the chops on both sides over high heat. Arrange on a plate and serve with lemon wedges.

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