Scottadito Lamb Chops

Method

1. Crush the garlic cloves and chop coarsely.
2. Strip the rosemary leaves from the stems and chop finely.
3. In a bowl, layer the lamb chops. Add a little garlic, rosemary, a splash of vinegar, salt, and pepper.
4. Drizzle with extra virgin olive oil—oil always goes last to seal the marinade.
5. Repeat layers with remaining chops and ingredients.
6. Cover and marinate at room temperature for 30–35 minutes.
7. Remove the meat from the refrigerator 10–15 minutes before cooking to bring to room temperature.
8. Heat a grill or griddle until very hot (hand test: you can't hold it 5 cm above for more than 2 seconds).
9. Place the chops on the grill, making sure they fill the grates to prevent the fond from burning.
10. Cook on high heat until well charred and cooked to your liking, turning once.
11. Remove from grill and immediately top with lemon zest.
12. Cover loosely with aluminum foil and let rest a few minutes.
13. Serve hot with a glass of red wine, such as Cirò.