Abbacchio alla Scottadito (Roman Grilled Lamb Chops with Rosemary)
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Ingredients
- 8 lamb loin chops
- 40 ml extra virgin olive oil
- 2 garlic cloves
- 2 tsp fresh rosemary, finely chopped
- 1 lemon, zested and juiced
- 60 g rocket
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 33.2 g
- Carbohydrate
- 1.6 g
- of which sugars
- 0.9 g
- Fat
- 40.9 g
- of which saturates
- 15.7 g
- Fibre
- 1.5 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the olive oil, garlic, rosemary and lemon zest together and rub over the lamb chops. Leave to marinate for 10 minutes if you have time.
- 2
Heat a griddle pan or large frying pan over a high heat until very hot.
- 3
Cook the lamb chops for 2-3 minutes on each side for medium, or longer if you prefer them more well done, until cooked to your liking with no excess pink juices.
- 4
Squeeze over the lemon juice and rest for 2 minutes.
- 5
Serve with the rocket.
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