Costolette d 'Agnello a Scottadito
Makes 4 servings
These little chops are traditionally eaten by holding the bone between the fingers.
12 small lamb chops,
cut from rack of young spring lamb
Olive oil for drizzling
Freshly squeezed lemon juice for drizzling
2 tablespoons minced garlic
2 tablespoons minced fresh rosemary
Freshly ground black pepper
Vegetable oil for brushing grill rack
Fresh rosemary sprigs for garnish
Lemon wedges for serving
Quickly rinse the lamb chops under cold running water and pat dry with paper toweling. Place in a shallow nonreactive container. Generously drizzle oil and lemon juice over the lamb and sprinkle with the garlic and minced rosemary. Cover and let stand at room temperature for about 1 hour, turning occasionally.
Prepare an open grill for moderate direct-heat cooking.
Remove the lamb and pat dry with paper toweling. Sprinkle with salt and pepper to taste.
When the fire is ready, lightly brush the grill rack with oil. Place the lamb chops on the rack and cook, turning once, until done to preference, about 3 minutes on each side for medium-rare.
To serve, arrange the lamb on warmed plates, garnish with rosemary sprigs, and place lemon wedges alongside for squeezing over the lamb.
James McNair's Favorites
By James McNair
Chronicle Books, September 1999
616 pages, 64 color photos
Recipe reprinted by permission.
This page created April 2000
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