L’Scalded lamb it’s a second dish traditional of Lazio cuisineespecially Roman-based Lamb ribs cook on the grill. But which means ‘scottadito’? which according to tradition goes tasted immediately hot when the golden crust still retains a soft interior! Here it is it is taken with the fingers on the side of the bone that is still hot and there is a risk of get burned ! Here in Rome it is a real institution for Easter lunch! Together with the most classic and well-known Abbacchio alla Romana!
We are talking about a unique goodness that has poor origins and what I propose today is the Original recipe of lamb cooked according to the advice of Max Mariola. It is a preparation very easybut Attention choose the typical lamb chops the marinade and of course the cooking times ; follow all the illustrated steps and when you taste it you will exclaim: it really is exceptional! Let it bet? I find they are aquick alternative with baked lamb, and if you have the opportunity to cook outdoors, it is also perfect for barbecue on Easter Monday! Accompany it with a good side dish. Here in Rome it is customary to serve the blanched lamb with the very soft Roman-style artichokes or with the Giudia-style ones and the fantastic fried petals! If you want to go classic, a nice tray of baked potatoes is also perfect, the crunchy ones on the outside!
Grilled lamb recipe
| Preparation | Cooking | Total |
|---|---|---|
| 30 minutes | 10 minutes | 40 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 243 Kcal |
There are AFFILIATE LINKS in the recipe
Ingredients
| Quantity for 4 people |
|---|
|
How to make grilled lamb
First of all, take the ribs out of the fridge, do not wash them at all, and with the help of a meat mallet, beat the knot of meat on the ribs to flatten them slightly.
Finally, place the cutlets in a baking dish, add oil, pepper, fresh rosemary, chopped garlic and massage well on all sides, so that it is fragrant:
Then leave marinate at room temperature for 30 – 35 minutes
Attention, this step is very important, to avoid thermal shock, i.e. the cold meat curling when in contact with the hot grill, as well as to better regulate the cooking times, the lamb inside must be soft, tender and not cold. !
Perfectly cooked lamb
Finally, after the indicated time, touch the meat, which must be at room temperature, give it another stir then heat a grill with grooves for 3 – 4 minutes
Why is it better to use a grill and not the smooth plate? Because the lines of the grill allow the meat to remain raised from its cooking liquid. This will promote a golden crust on the surface.
Place the cutlets (without garlic and rosemary) only when the grill is actually hot
Then let it cook for 2 – 3 minutes on each side. Don’t turn before 2 minutes otherwise they won’t be crispy on the outside and soft on the inside. Minute more or less depends on the size of the pieces.
You will realize that they are cooked perfectly when they are golden brown and the meat does not drip red or blood. Salty.
Here’s yours ready Grilled lamb
Needless to say, it cannot be preserved! It should be eaten immediately and nice and hot!
Don’t miss my collection of Second courses of meat.
Other Easter recipes that you could try are the Easter cake, the homemade colomba, the Neapolitan casatiello, the Easter glazed taralli, the scarcelle, the ricotta and spinach ravioli and the savory artichoke cake.
