Lamb Chops Scottadito

Roman-style ‘finger-burning’ lamb rib chops marinated in rosemary and garlic and seared fast over high heat.

Ingredients

• 12 lamb rib chops, frenched
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, smashed
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon hot red pepper flakes
• Grated zest of 1 lemon
• Kosher salt and freshly ground black pepper
• Lemon wedges, for serving

Directions

Key ingredients

Black Pepper · Olive Oil · Salt

1. Combine the olive oil, garlic, rosemary, red pepper flakes, and lemon zest. Coat the lamb chops and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
2. Heat a grill or cast-iron pan to high. Season the chops well with salt and pepper.
3. Sear the chops 2 to 3 minutes per side for medium-rare, until well charred outside and pink within.

Rest the chops 3 minutes.

1. Pile on a warm platter and serve immediately with lemon wedges, to be eaten with the fingers (scottadito means ‘burn the fingers’).

Notes

Mario Batali’s take on the Roman grilled lamb chop classic.