Agnello Pasquale a Scottadito
Agnello Pasquale a Scottadito·(ahn-YELL-oh pah-SKWAH-leh ah skoht-tah-DEE-toh)
Hyphenated Holidays: Sicilian-American Gatherings
In Sicily, Easter lamb implies an intricate marzipan pastry or a slow-simmered stew, but in the mid-century American suburbs, first-generation families embraced the Roman scottadito—literally "burnt fingers." It is an aggressive, unapologetic way to cook meat: cut thick, soaked in a heavy-handed marinade of garlic, olive oil, and rosemary, then blistered over savage heat. You pull them off the fire, hit them with a squeeze of lemon, and eat them by hand straight from the platter while the fat is still sizzling. It is primal, fast enough for a Tuesday, and exactly how the old guard ate.
Before you start
Combine the marinade ingredients in a shallow dish.
Whisk together the olive oil, smashed garlic, rosemary, oregano, vinegar, salt, and black pepper.
Massage the meat.
Add the lamb chops to the dish and use your hands to work the marinade into the meat, making sure every chop is thoroughly coated.
Let the lamb sit at room temperature.
Leave the chops out for 30 minutes to take the chill off before cooking, which ensures they cook evenly.
Ingredients
- racks of lamb2 med
- extra virgin olive oil1/3 cup
- cloves garlic4 large
- sprigs fresh rosemary3 med
- dried oregano1 tsp
- white wine vinegar1 tbsp
- kosher salt1 1/2 tsp
- black pepper1 tsp
- lemon1 med
Method
- 01
Preheat a heavy cast-iron skillet or grill pan over medium-high heat.
Let it heat up for at least 5 minutes until it is smoking hot and ready to blister the meat.
- 02
Render the fat caps.
Remove the chops from the marinade, shaking off excess oil and discarding the smashed garlic so it does not burn. Hold three or four chops together with tongs and stand them upright, fat-side down, on the hot skillet for 1 to 2 minutes until the fat crisps and lubricates the pan.
- 03
Sear the chops undisturbed.
Lay the chops flat and let them sear for 3 to 4 minutes until a deep, caramelized crust forms.
- 04
Flip and finish cooking.
Turn the chops and cook for an additional 2 to 3 minutes on the second side to achieve a juicy, medium-rare interior.
- 05
Rest briefly and serve immediately.
Transfer the lamb to a warm platter and let it rest for exactly 2 to 3 minutes so the juices settle without the bones cooling down, then serve with fresh lemon wedges.
Notes
Buy whole racks and cut them yourself.
Supermarkets often sell paper-thin pre-cut chops that overcook instantly; slicing your own ensures a thick cut that can handle the high heat required for a proper crust.
The vinegar cuts the funk.
American spring lamb is older and stronger than Italian milk-fed lamb, so the splash of vinegar in the marinade helps neutralize the gamey flavor while tenderizing the meat.