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Abbacchio scottadito (abbacchio scottadito): recipe illustration
Meat

Abbacchio scottadito (abbacchio scottadito)

Lamb cutlets marinated with rosemary, garlic and lemon, then grilled over high heat. The name means "finger burners": they are eaten by hand, very hot.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

542 kcal per serving

Protein
24.7 g
Carbohydrates
2.4 g
of which sugars
0.3 g
Fat
47.4 g
of which saturated fat
17.2 g
Fiber
0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crush the garlic with the chopped rosemary, the lemon zest and a tablespoon of olive oil to form an aromatic paste.
  2. Rub the cutlets with this mixture, cover and let them marinate for at least 30 minutes in the fridge.
  3. Take the meat out 15 minutes before cooking, then season it with salt and pepper.
  4. Heat a ridged pan or a grill over high heat, then add the cutlets and let them sear for 3 to 4 minutes per side, depending on thickness.
  5. Remove them when the inside is still pink, squeeze over the lemon juice and let rest for 2 minutes.
  6. Serve immediately, with lemon wedges to brighten the meat.

Variations and tips

On the barbecue. Cook the cutlets on a very hot barbecue grill, using the same time per side.

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Original Ecomely recipe.