Easy Italian Recipes

 MAKES 4 SERVINGS

- 3 large cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 1/4 cup (2 fl oz/60 ml) olive oil
- Sea salt and freshly ground pepper
- 8-12 lamb rib chops, trimmed of fat
- Lemon slices for garnish (optional)

Wandering the winding streets of Umbrian hill towns will lead you to many trattorias where roaring fireplaces are stili used to grill steaks, chicken, sausages, and these simple rib chops, bathed with an olive oil and garlic marinade. The crisp, brown chops are best when eaten sizzling hot off the fire, so the Italians cali them scottadito, or "burned fingers."

In a small bowl, stir together the garlic, rosemary, olive oil, and a few grinds of pepper. Place the lamb chops in a shallow dish and brush them with the olive oil mixture, coating both sides of the chops. Cover and refrigerate for at least 2 hours or up to overnight.
Prepare a charcoal or gas grill for direct grilling over high heat. Oil the grill rack.

Using tongs, piace the chops over the hottest part of the fire or directly over the heat elements and grill, turning once, until browned and crisp on the exterior and medium-rare at the center when tested with a knife, 7-10 minutes total.

Transfer the chops to warmed plates and sprinkle with salt. Garnish with the lemon slices, if using, and serve at once.

Buon appetito !