Roman Grilled Lamb Chops
Though this classic Easter recipe for lamb originated in Rome, it has long since become a national favorite. The literal translation is “Roasted lamb that burns your fingers”—“scotta” means “burn”, “dito” means “finger”—which is an invitation to eat these tender, delicious lamb chops while they’re really hot … and before your cousin steals it from your plate!
- 8 to 12 lamb chops
- 3 fresh bay leaves, finely ground
- 3 sage leaves
- 1 sprig fresh rosemary
- A few juniper berries
- DeLallo Natural Coarse Sea Salt
- Black peppercorns
- 1/2 glass dry white wine
- 6 tablespoons DeLallo Extra Virgin Olive Oil
- 2 lemons, cut into wedges
Layer the lamb chops in a large container.
With a mortar, a knife or an electric grinder, finely grind all of the herbs and spices—including the salt and pepper. (If you use a knife, use the flat side to first crush the juniper berries, peppercorns and salt.) Place them in a bowl, then mix with the wine and the olive oil, stirring with a fork. Pour this marinade into the container with the layered lamb chops. Marinate overnight.
Ideally, lamb chops are best grilled on an open coal fire or barbecue, but you can also cook them on the stove in a cast-iron grill or a heavy pan. They will be ready very quickly—lamb chops (unlike pork chops) can be served rare or medium-rare, according to your preference. Serve them hot with a couple of lemon wedges.
Roasted potatoes are usually served with this dish.