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

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.