As summer starts to wind down, the outdoor grilling in my house amps up. Late summer and early fall are my favorite times of the year to grill because fresh produce is so abundant and the possibilities are endless. There’s something about cooking over a hot grill as the evenings start to get a little cooler that makes dinner feel like an event. This is why we continue to offer grilling classes through October, so don’t put down your tongs just yet!
In my most recent grilling adventure, I came across two racks of lamb in my freezer, which was an incredible score! Lamb is so versatile and can be prepared in a multitude of ways, but I was specifically looking for something quick to prepare with a punch of tangy, bright flavors. Lamb Scottadito gave me just that—and then some.
Lamb Scottadito is a classic Roman dish that literally translates to “burnt fingers.” The name comes from the irresistible nature of these little lamb chops: they are traditionally eaten with your fingers, often straight from the grill while they’re still sizzling hot. And no matter how hot the chops are, a little burn on your fingers is worth it.
The name may be playful, but the flavor is serious! The lamb gets beautifully charred and smoky from the hot coals while staying melt-in-your-mouth tender and juicy inside. The combination of garlic, rosemary, olive oil and lemon gives the lamb a bright, tangy, herbaceous flavor that cuts through the richness of the meat. It’s one of those dishes where the first bite makes you wonder why you don’t cook lamb more often.
To make this showstopper of a dish, the first task is to cut the rack of lamb between the bones to make individual chops. If your butcher hasn’t already done this for you, it’s an easy way to turn a rack into perfectly portioned little chops that are ideal for grilling. Place the chops on a quarter sheet tray or in a baking dish.
To make the marinade, stir together extra virgin olive oil, lots of minced garlic, freshly chopped rosemary, lemon zest, salt and pepper.
We use the zest in the marinade and save the juice for the basting sauce. While lemon juice is a wonderful flavor partner for lamb, prolonged exposure to acid can affect the texture of meat, so we get plenty of lemon flavor from the zest during the marinating process and save the juice for later.
Pour the marinade over the chops, making sure they are well coated. Marinate for at least 2 hours, but overnight is great if you have the time.
Once the lamb has marinated, fire up your grill. You can use a gas or charcoal grill, but if you have the choice, use charcoal for this recipe because the flavor will be next level! The smoky char from the coals is exactly what these chops need. Learn all about setting up your charcoal grill in my Grilled Greek Chicken blog.
While the coals are heating, make the basting sauce that you’ll use while the chops are grilling. It’s very similar to the marinade, but here we use lemon juice instead of zest, along with granulated garlic for a balanced flavor profile. The basting sauce adds another layer of bright, garlicky flavor as the chops cook and helps build that gorgeous, deeply browned exterior.
Once the coals are glowing red, pour them into your grill and spread them out in an even layer. Place the grill grate on the grill and allow it to heat up for about 10 minutes. You want those grates good and hot before the lamb hits them.
Place the lamb chops on the hot grates, and get ready for some flames to jump up and kiss the chops. The fat from the lamb will hit the coals and create those bursts of flame that help give Scottadito its signature char.
Allow the chops to grill for 2 to 3 minutes, or until slightly charred. Flip the chops over and brush with the basting sauce.
After 2 to 3 minutes, flip again and brush with additional basting sauce.
Keep a close eye on them because lamb chops are small and cook quickly. You want a beautifully caramelized, smoky exterior while keeping the center juicy and tender. If you’re using a thermometer, this is a good time to rely on temperature rather than the clock since the thickness of your chops and the heat of your grill can vary.
If you’re brave, you can grab the lamb chops right off the grill, but I would recommend using tongs to transfer them to a platter and then digging in. I served the lamb with oven-roasted potatoes, grilled zucchini and lemon wedges on the side. The potatoes are perfect for soaking up all those garlicky, lemony juices, while the grilled zucchini keeps the meal feeling light and summery. And honestly, I think the name says it all. Lamb Scottadito is meant to be a little messy, a little smoky and completely irresistible. Grab a chop, squeeze over some fresh lemon, and enjoy it with your fingers.
Lamb Chops Scottadito
Yield: 4-6 servings
Active time: 35 minutes
Start to finish: 2 hours, 35 minutes
For the marinade:
2 racks lamb, cut into individual chops
1/2 cup extra virgin olive oil
6 cloves garlic, minced
3 sprigs fresh rosemary, finely chopped
1 lemon, zested
Salt and pepper to taste
For the basting:
1/3 cup lemon juice, freshly squeezed
1/4 cup extra virgin olive oil
2 teaspoons granulated garlic
2 sprigs fresh rosemary, finely chopped
1. Place the lamb cops in a baking dish or on a sheet tray.
2. To prepare the marinade, stir together the olive oil, garlic, rosemary, lemon zest, salt and pepper.
3. Pour the marinade over the lamb chops, thoroughly coating both sides. Allow to marinate for 2 to 12 hours, refrigerated.
4. Heat a gas or charcoal grill over high heat.
5. To make the basting sauce, stir together the lemon juice, olive oil, granulated garlic and rosemary.
6. Place the marinated lamb chops on the hottest part of the grill. Grill for 2 to 3 minutes, or until they are slightly charred. Flip, brush with the basting sauce, and continue to cook for 2 to 3 minutes.
7. Flip the lamb one more time, brush with the basting sauce one more time, and transfer the chops to a platter.
8. Serve right away.
Don’t miss your opportunity this late summer and early fall to learn new techniques on the grill. Join us for Pizza Night on the Grill on Friday, September 18 at 6pm and Fall Harvest on the Grill on Friday, September 25 at 6pm.
