Abbacchio a scottadito is an Easter recipe from Italy. Literally translating to “burnt finger”, these delectable chops are meant to be served piping hot and legend has it that they’re so delicious you won’t mind burning your fingers.
Traditionally served over the Easter weekend, they are best enjoyed surrounded by family and friends, and plenty of serviettes for all the burnt fingers! For this version I have included a bold and flavourful red wine sauce that compliments the meat beautifully and turns these humble chops into something a little bit more gourmet. You don’t have to wait for Easter though, these chops are so tender and tasty you’ll eat them all year long.
Ingredients:
- 4 chop rack of lamb (+/- 500g)
- 2 Tbsp olive oil
- 1 red apple, peeled and diced
- 60g butter, unsalted
- 500ml red wine
- 110ml water
- 1 tsp chicken stock powder
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh sage, chopped
- 1 tsp honey
- Salt and pepper to taste
Instructions:
I’ve split these into two for simplicity, but ideally you want to warm up the oven while you get started on the sauce and then marinate and cook the lamb while the sauce simmers.
Wine sauce:
- Add the butter and apple into a medium sized pot and cook over a medium heat until the apple softens.
- Lower the heat and add the honey and red wine.
- Allow to simmer for 30 minutes to reduce liquid.
- Add the water and chicken stock and bring to a boil.
- Reduce heat and allow to simmer until thickened slightly, +/-5 – 10 minutes.
- Remove from heat and allow to cool slightly.
- Blend the sauce in a food processor or blender until smooth.
Chops:
- Set your oven to grill and grease the bottom of a roasting pan.
- Marinate the lamb with the herbs, salt, pepper, and olive oil.
- Grill lamb to your preferred temperature +/- 15 minutes for Medium Rare.
- Remove from the oven and allow the meat to rest for 5 – 10 minutes.
- Cut the rack into four pieces.
- Serve the abbacchio a scottadito hot with a drizzle or two of red wine sauce and your favourite fresh salad as a side.
