Region: Italy, Lazio
Difficulty: Easy but special equipment needed
This Roman favorite is the height of simplicity and its name scottadito, literally meaning "burnt fingers," gives you an idea about how to eat the rib chops. Cut off the fat and pieces of meat from the rib bone so you have a nice "handle," saving the scraps for another use. Gently pound the rib eye until it is a bit thinner.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 40 minutes
12 lamb rib chops (about 2 1/2 pounds in all)
Salt and freshly ground black pepper to taste
1/4 cup melted pork lard
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Trim the lamb chops and flatten slightly with a mallet. Season with salt and pepper. Brush with melted lard and place on the grill. Cook, basting with more melted lard, until golden brown, 8 to 9 minutes on each side. Serve hot.