RomanItalian
Abbacchio alla Scottadito
by Marco Rufini · 181K subscribers on YouTube
Roman-style pan-seared milk-fed lamb chops, seasoned with garlic, rosemary and a spice-infused oil, cooked until caramelised and finished with lemon zest.
- Cook
- 12 min
- Difficulty
- easy
Ingredients
10 items- Costolette d'Abbacchio (agnello da latte)Milk-fed lamb chops, about 4–6 per serving
- Extra Virgin Olive OilFor the pan and for brushing
- 1 pcsGarlicWhole clove
- 1 sprigRosemaryFresh
- SaltTo taste
- Black PepperTo taste
- Paprika(optional) — Optional, for spiced oil blend
- Coriandolo in Polvere(optional) — Optional, for spiced oil blend
- White Wine(optional) — Optional splash for deglazing
- Lemon ZestZest of fresh lemon, for garnish
Method
- Prepare a spiced oil by mixing extra-virgin olive oil with paprika and coriander (or your preferred blend).
- Brush the lamb chops with the spiced oil.
- Place a pan over medium heat with a drizzle of oil, one clove of garlic and a sprig of rosemary.
- Season the lamb chops with a pinch of salt and a pinch of pepper.
- Lay the chops in the pan and cook for 5–6 minutes per side, until golden and caramelised.
- Optionally, deglaze with a splash of white wine.
- Remove the pan from the heat and let the chops rest for 2–3 minutes.
- Garnish with fresh lemon zest and a sprig of rosemary, and serve hot.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
