Lamb Chops Scottadito 
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.
Serves 4
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
1/4 cup extra-virgin olive oil
salt and pepper to taste
12 rib lamb chops
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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 cops to coat both sides. Cover and refrigerate at least 2 hours.
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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.
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Transfer to a warm platter and serve immediately.
Wow these look fantastic and your picture is gorgeous!!
These lamb chops look like they’re worth a burned finger or two! Very simple flavours, but that’s exactly how it ought to be to let the lamb shine. Must try these before grilling season is over.
Great recipe – I quite like the etymology of scottadito! Certainly, I would burn myself trying to get ahold of one of these.
Wow, these look simply AMAZING, do they taste as good as your picture makes them appear? i’m seriously salivating at the mouth now, lol
Jeff
These chops look and sound delicious.Who cares about burnt fingers when something tastes great-bet they work on a bbq as well!
Mike
5 minutes a side would destroy these lamb chops. Seriously, or you may need to work on your fire making skills. I had these last night and it was 3 minutes a side maximum. I like the recipe however.
Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.`”".
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