Grilled Lamb Ribs Agnello a Scottadito
Elevate your next grilling session with the irresistible flavors of Grilled Lamb Ribs Agnello a Scottadito, a traditional Italian dish that translates to "lamb burned at the fingertips," a nod to its sizzling, finger-licking appeal. This recipe combines French-trimmed lamb ribs with a vibrant marinade of extra virgin olive oil, garlic, fresh rosemary, and a squeeze of zesty lemon juice, creating a harmonious balance of earthy, citrusy, and savory notes. After soaking up the marinade, the ribs are quickly grilled to perfection, achieving a beautiful char while remaining tender and juicy inside. Ready in just 30 minutes (excluding marinating time), this dish is perfect for summer barbecues or an elegant dinner at home. Serve these succulent lamb ribs with fresh lemon wedges for a bright finishing touch, and enjoy a true taste of rustic Italian cooking. Ideal for lamb lovers and grilling aficionados alike, this recipe is a crowd-pleaser that will have everyone coming back for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Lamb ribs (French-trimmed, approx. 8-10 pieces)
- 3 tablespoons Extra virgin olive oil
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Fresh rosemary (chopped)
- 1 whole Lemon (juiced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly cracked)
- 4 pieces Lemon wedges (for serving)
Instructions
Trim the lamb ribs of any excess fat and pat them dry with paper towels.
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create a marinade.
Place the lamb ribs in a large shallow dish or resealable plastic bag and pour the marinade over them. Ensure all ribs are evenly coated.
Cover the dish (or seal the bag) and let the ribs marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Preheat your grill or grill pan to medium-high heat.
Remove the lamb ribs from the marinade and shake off any excess liquid. Let them come to room temperature for about 15 minutes before grilling.
Place the lamb ribs on the hot grill and cook for 3-4 minutes per side, or until they reach your desired doneness (medium-rare is ideal for tender and juicy results).
Remove the ribs from the grill and let them rest for 5 minutes before serving.
Serve the ribs hot with fresh lemon wedges on the side. Enjoy your Agnello a Scottadito!
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
