Agnello alla Scottadito
Roman grilled lamb cutlets, cooked so hot that you burn your fingers eating them straight off the grill.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
12lamb cutlets, frenched
4 clovesgarlic, minced
3 sprigsfresh rosemary, leaves stripped
4 tbspextra virgin olive oil
1lemon, zested and juiced
Instructions
1
Mix garlic, rosemary, olive oil and lemon zest into a paste.
2
Coat lamb cutlets in marinade, refrigerate at least 2 hours.
3
Heat a grill or barbecue to very high heat.
4
Grill cutlets 2 minutes each side for pink and juicy, season with salt.
5
Squeeze lemon over immediately and serve — eat with your fingers.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
854
Protein
60.8g
Fat
64.9g
Carbs
5.4g
Fiber
2.6g
Sodium
178mg
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