In Italy, Easter is one of the most important holidays. In fact, the festivities start with the Holy Week, which begins a week earlier on Palm Sunday. Along with religious services and elaborate street processions, the celebration is also centered around an epic feast that is typically enjoyed on Easter Sunday. According to tradition, lamb is served as the main course during this special holiday. Learn about Easter traditions from other countries around the world.
A traditional Easter recipe from Rome, Abbacchio a Scottadito is a favorite main dish for showcasing the tender and rich flavor of grilled, marinated lamb chops is a simple yet satisfying meal that everybody will love. “A Scottadito” literally translates to “burning finger,” which refers to the traditional way of eating this dish: It is served hot and without utensils, so you have to be careful not to burn your fingers. These tasty on-the-bone cuts are traditionally cooked on charcoal, but they can also be grilled on an indoor griddle. In this recipe, the marinated lamb chops are elevated with the sweet, citrusy notes of Asaro Orange Extra Virgin Olive Oil, which is used in the marinade.
A popular side dish for this classic recipe is grilled artichokes, which are lightly stuffed with a mixture of breadcrumbs, grated Parmesan, pecorino cheese, fresh parsley, and lemon zest. When these artichokes are cooked on the grill, the heat melts the cheese and adds a hint of smokiness. French fries or potato wedges can also add a substantial and satisfying starchiness to this lamb-centered meal.
Ingredients
800g to 1.75 lb lamb chops
2 tbsp Asaro Agrumati Orange EVOO
1 garlic clove cut into 4 pieces
1 tsp chopped rosemary leaves
Salt and pepper to taste
Lemon wedges for serving
Directions
Combine extra virgin olive oil, garlic clove, rosemary, and salt and pepper in a bowl.
Add the lamb chops to the mixture and stir to thoroughly coat. Allowed to marinate in the fridge for 30 minutes or longer.
For medium rare, grill the marinated lamb chops on a high flame for 2 to 3 minutes on each side. For well done, increase the time by 2 minutes.
Serve while still hot and include lemon wedges on the side for garnish.
Now it's time for dessert! Learn how to make traditional Easter Pastiera Napoletana.