Lamb Chops with Rosemary, Garlic and Lemon
(Costolette di Agnello al Rosmarino, Aglio e Limone)
Ingredients:
8 lamb chops
3 cloves of garlic
1 lemon
A few sprigs of rosemary
Extra virgin olive oil
Salt and pepper
Directions:
Place the garlic in a pestle and mortar and mash it until it becomes a paste.
When it is a soft paste, add some olive oil and mix.
Add some lemon juice.
Place the lamb chops in a Ziploc bag and pour the marinade over it.
Close and leave in the fridge for at least 1/2 hour.
When you are ready to cook the lamb chops, remove them from the bag and brush off any excess marinade.
Heat a griddle pan until it is very hot and grill the lamb chops for about 2 minutes or less per side, turning only once. They will cook quickly and are best if kept at medium-rare or under. Serves 3-4.