Entree: Holy See (Vatican City State) – Agnello Scottadito (Grilled lamb rib chops seasoned simply with garlic, rosemary, olive oil and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 8 lamb rib chops, approx. 3.5 oz (100 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, smashed
- 2 tbsp (10 g) fresh rosemary, finely chopped
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon, cut into wedges
- 1 tbsp (15 g) unsalted butter (optional, for basting)

Instructions

1. Remove the lamb chops from the refrigerator 20–30 minutes before cooking to come toward room temperature; pat dry with paper towels.
2. In a small bowl combine the olive oil, smashed garlic (lightly crush the garlic so it releases flavor), chopped rosemary, salt, and pepper. Rub the mixture evenly over both sides of the chops and let rest 10 minutes.
3. Heat a heavy grill pan or outdoor grill to high heat until very hot and lightly smoking. If using a pan, brush with a little olive oil.
4. Sear the lamb chops 2–3 minutes per side for medium-rare (longer if thicker or you prefer more done). If using butter, add it to the pan in the last 30 seconds and baste the chops once.
5. Transfer chops to a cutting board and rest 5 minutes to let juices redistribute.
6. Serve whole or stacked on a platter with lemon wedges alongside for squeezing. Tradition is to pick up the chops with your fingers and eat while hot.