Entree: Italy – Umbria – Agnello Scottadito (Charcoal-grilled or pan-seared lamb chops seasoned simply with garlic, rosemary, 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 12 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 lamb rib chops, approx. 3.5 oz (100 g) each (about 1.75 lb (800 g) total)
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for finishing
- 4 cloves garlic (0.42 oz (12 g)), thinly sliced
- 2 tbsp (8 g) fresh rosemary leaves, finely chopped
- 1 1/2 tsp (9 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon (about 3 1/2 oz (100 g)), cut into wedges for serving
- Optional: small handful fresh parsley (0.35 oz (10 g)) for garnish

Show original ingredient measurements

- 8 lamb rib chops, approx. 3.5 oz (100 g) each (about 1.75 lb / 800 g total)
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for finishing
- 4 cloves garlic (12 g), thinly sliced
- 2 tbsp (8 g) fresh rosemary leaves, finely chopped
- 1 1/2 tsp (9 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lemon (about 100 g), cut into wedges for serving
- Optional: small handful fresh parsley (10 g) for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring lamb chops to room temperature for 20–30 minutes. In a small bowl, mix 3 tbsp (45 ml) olive oil with sliced garlic, chopped rosemary, salt, and pepper; rub this mixture on both sides of the chops and let rest briefly.
2. Heat a grill or heavy cast-iron skillet until very hot. Sear the chops 2–3 minutes per side for medium-rare (adjust time for thickness and desired doneness). Transfer to a warm plate, rest 3–5 minutes, drizzle with a little extra-virgin olive oil, squeeze with lemon wedges, garnish with parsley if using, and serve immediately.

1. Bring lamb chops to room temperature for 20–30 minutes. In a small bowl, mix 3 tbsp olive oil with sliced garlic, chopped rosemary, salt, and pepper; rub this mixture on both sides of the chops and let rest briefly.
2. Heat a grill or heavy cast-iron skillet until very hot. Sear the chops 2–3 minutes per side for medium-rare (adjust time for thickness and desired doneness). Transfer to a warm plate, rest 3–5 minutes, drizzle with a little extra-virgin olive oil, squeeze with lemon wedges, garnish with parsley if using, and serve immediately.