Agnello Scottadito

Ingredients

• 8lamb rib chops
• 4 tbspextra virgin olive oil
• 3 clovesgarlic — crushed
• 2 tbsprosemary leaves — chopped
• to tastecoarse sea salt

Method

1. Begin by preparing the lamb rib chops. Lay them out on a clean surface and generously season both sides with coarse sea salt. Crush 3 cloves of garlic and chop 2 tablespoons of rosemary leaves finely. Rub the garlic and rosemary into the chops, ensuring they are evenly coated. Let the seasoned chops rest at room temperature for at least 30 minutes to allow the flavors to penetrate the meat.
2. Heat a large, heavy-bottomed skillet over medium-high heat. Add 4 tablespoons of extra virgin olive oil and allow it to heat until it shimmers. This indicates the oil is hot enough to sear the meat effectively. Place the lamb chops in the skillet in a single layer, ensuring not to overcrowd the pan. If necessary, brown the chops in batches to ensure each piece develops a deep, golden crust.
3. Sear the lamb chops for about 3-4 minutes on each side. You're looking for a rich, caramelized color on the surface of the meat. This deep browning is crucial for flavor development. Once browned, remove the chops from the skillet and set them aside on a plate to rest.
4. After all the chops are browned, return them to the skillet in a single layer. Reduce the heat to medium and cover the skillet with a lid. Allow the chops to cook for an additional 5-7 minutes, turning them once halfway through. The meat should be tender and juicy, with a slight pinkness in the center when done.
5. Once cooked to your liking, remove the chops from the skillet and let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is succulent.
6. Taste the pan juices left in the skillet and adjust for salt if necessary. Skim off any excess fat if desired. Serve the Agnello Scottadito hot, accompanied by polenta, roasted potatoes, or crusty bread to soak up the flavorful juices.