How to make Costolette d'Agnello alla Griglia

Why cooks start here

Costolette d'Agnello alla Griglia is cooked the way Sardinia cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.