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Costolette d'Agnello alla Griglia

Serves 4 to 6 Entree meat

Costolette d'Agnello alla Griglia

Costolette d'Agnello alla Griglia is a beloved staple in Sardinian kitchens, where lamb is often the centerpiece of a meal. This is the way it’s done at home, where precise measurements give way to instinct and experience. Traditionally prepared during family gatherings, the dish reflects the simplicity and purity of Sardinian culinary tradition, focusing on a few key ingredients that shine on their own.

The lamb chops are infused with the robust essence of garlic and fresh mint, elevated by the generous use of rich, extra virgin olive oil. Each bite brings a tender, juicy texture, with coarse sea salt added by hand to enhance the natural flavors of the meat. It's a dish that celebrates straightforward, rustic cooking, letting the quality of the ingredients speak for themselves.

Ingredients

  • 8lamb loin chops
  • 4 tbspextra virgin olive oil
  • 3 clovesgarlic — minced
  • 2 tbspmint leaves — chopped
  • to tastecoarse sea salt

Method

  1. Begin by preparing the lamb loin chops. Pat them dry with a paper towel to remove excess moisture, which helps achieve a better sear. Season the chops generously with coarse sea salt on both sides. Let them rest at room temperature for about 30 minutes to allow the salt to penetrate the meat, enhancing its flavor.
  2. While the lamb rests, prepare the aromatics. Peel and finely chop 3 cloves of garlic. Roughly chop 2 tablespoons of fresh mint leaves. Combine the garlic and mint in a small bowl, adding 4 tablespoons of extra virgin olive oil to create a marinade.
  3. After the lamb has rested, heat a large skillet or grill pan over medium-high heat. Add a tablespoon of extra virgin olive oil to the pan, swirling to coat the surface. Once the oil is shimmering, it's ready for the lamb.
  4. Place the lamb chops in the pan in a single layer, being careful not to overcrowd them. Cook in batches if necessary. Sear the chops for about 3-4 minutes on each side, until they develop a deep brown crust. The aroma should be rich and savory, and the meat should feel firm to the touch.
  5. Once all the chops are browned, return them to the pan if cooked in batches. Pour the garlic and mint marinade over the chops, ensuring each piece is coated. Lower the heat to medium and allow the chops to cook for an additional 2-3 minutes, turning them occasionally, until they reach your desired level of doneness.
  6. Remove the lamb chops from the pan and let them rest for a few minutes. This allows the juices to redistribute, ensuring tender and juicy meat. Taste a small piece and adjust the seasoning with additional coarse sea salt if needed.
  7. Serve the Costolette d'Agnello alla Griglia hot, accompanied by polenta, roasted potatoes, or crusty bread to soak up the flavorful juices. Enjoy the dish as it is traditionally enjoyed in Sardinia, with good olive oil and a simple, unfussy presentation.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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