Grilled Lamb Ribs (Agnello A Scottadito)
Tender rib lamb chops meet a flavorful marinade of garlic, rosemary, and olive oil in this delightful dish. These succulent chops are grilled to perfection, boasting a deliciously crispy exterior while remaining moist and pink inside. With a hint of citrus from optional lemon slices, this dish is sure to impress with its robust flavors.
— Constant Cookbook
Ingredients
- 3 large garlic cloves, finely chopped
- 2 Tbs. chopped fresh rosemary
- 1/4 cup olive oil, plus more for brushing
- Freshly ground pepper, to taste
- 8 to 12 rib lamb chops, well trimmed of fat
- Salt, to taste
- Lemon slices for garnish (optional)
Instructions
- In a small bowl, stir together the garlic, rosemary, olive oil and pepper. Place the lamb chops in a shallow dish and brush the mixture over them. Cover and refrigerate for at least 2 hours or as long as overnight.
- Prepare a fire in a grill or preheat a broiler. Brush the grill rack or the rack of a broiler pan with olive oil. Place the chops on the rack and grill or broil, turning as needed, until browned and crisp on the outside yet still pink and juicy inside, about 10 minutes.
- Transfer to warmed individual plates, season with salt and serve immediately with lemon slices.
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