Cecilio’s Lamb Chops Scottadito

Posted by on Sep 21, 2011 in Culinary Journeys | 0 comments

Cecilio’s Lamb Chops Scottadito

He called out for a plate of Lamb Chops Scottadito. And here’s the trivia: In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers!
To make these simple lamb chops, all you would need is:
•    2 cloves garlic, finely chopped
•    2 tablespoons chopped fresh rosemary
•    1/4 cup extra-virgin olive oil
•    Sea salt and fresh-ground pepper to taste
•    12 rib lamb chops

In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the chops to coat both sides. Cover and refrigerate at least 2 hours.

Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.

Transfer to a warm platter and serve immediately.
Serves 1.

While in Venice there are tons of things one can do. But you need to get all of that done with the right amount of Italian attitude. What does that mean? Visit Venezia with me, Dance in Europe’s Largest Ballroom, and then, lets exchange notes!

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