Costolette d’Agnello Scottadito

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Scottadito literally means to burn your fingers. Does it mean the chops are hot to the touch or are they a little hot on the tongue as well? We choose to believe the latter. This version of scottadito could also be known as arrabbiata, or angry, because of the heat of the red pepper flakes. I don’t think the marinade is as hot as Thai chiles or jalapenos; it has just a pleasant warmth about it. The recipe is from the Abruzzi.



  • cups olive oil
  • tablespoons (or to taste) dried red pepper flakes
  • 1 cup dry white wine
  • 18 cloves garlic, smashed
  • 12 black peppercorns, smashed
  • 6 tablespoons chopped fresh rosemary
  • 1 teaspoon ground cloves
  • 12 large lamb loin chops, about inches thick
  • Salt and freshly ground pepper


    For the marinade, heat the olive oil and pepper flakes in a medium saucepan over medium-high heat until very hot but not boiling, 5 to 7 minutes (do not let the flakes brown). Remove from the heat and let cool 5 to 10 minutes. Stir in the remaining ingredients and let cool completely.

    Pour the marinade over the chops in a shallow nonaluminum container, cover, and refrigerate 2 to 3 days.

    Heat the grill or broiler and let the chops warm to room temperature.

    Remove the chops from the marinade. Lightly sprinkle with salt and pepper and grill or broil chops 4 minutes each side for medium-rare. Serve with fried potatoes and artichokes or with a potato gratin with prosciutto and artichokes.