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Grilled Lamb Ribs (Agnello a Scottadito)

At a trattoria on a medieval street in Orvieto, a roaring fireplace was used to grill steaks, chops, chicken, sausages and these simple rib lamb chops, bathed with an olive oil and garlic marinade brushed onto them with rosemary branches. The crisp, brown chops are best when eaten sizzling hot off the fire, so the Italians call them scottadito, meaning "burned fingers."
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Grilled Lamb Ribs (Agnello a Scottadito)
Review 1 for Grilled Lamb Ribs (Agnello a Scottadito)
5 out of 5
5 out of 5
York, PA
March 5, 2015
Ability level:Professional
Cooks for:Over 10 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Trattoria Buca di Bacco
March 5, 2015
This recipe is taken from Trattoria Buca di Bacco in Orvieto in Umbria Italy.
It is Delicious.
Pros: Easy, Impressive