Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 31, 2023
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Grilled Lamb Rib Chops
Scottadito
Region: Italy, Lazio
Category: Lamb-Grilled
Season: Summer
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.

Variation: 

Note: 

Posted: 12/14/2006



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

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