Lamb chops: the recipe for an easy and tasty second course of Roman cuisine

L’Lamb Chops It is a typical preparation of Roman and Lazio cuisine, widely spread and revived in many Italian regions. It’s a second fast and succulent to taste, to be savored in all its goodness, rigorously “burning your fingers”, as the name suggests: that is, grabbing the lamb chops by the handle, still hot and sizzling, and stripping them to the bone.

An easy recipe within everyone’s reach that will take just a few minutes to make, just enough time to marinate the ribs, lightly crushed with a meat tenderizer, in a bowl with oil, garlic and rosemary, and that’s it: you just have to cook them quickly on a hot plate and immediately take them to the table without waiting for a moment. Once ready, you can serve them for any lunch either dinner with the family along with a portion of baked potatoes, as we did, or you can accompany them with a typical side dish from the area, such as a plate of artichokes alla giudia or sautéed radicchio.

If you have an outdoor space and a barbecue, you can also brown the ribs on the grill clampotherwise, we recommend that you opt for a cast iron plate, capable of retaining heat for a long time and conducting it evenly.

Here we’ve opted to marinate the meat to make it even softer and more flavorful, but for a super-quick dish you can also choose to skip this step – in any case, for flawless, tender ribs, don’t forget to preserve them. out of the fridge for at least 1 hour before putting them on the fire.

The lamb is none other than thesuckling lamb or recently weaned: so as not to skimp on quality, at the time of purchase, contact your trusted butcher.

Discover how to prepare lamb chops by following the step-by-step procedure and advice. If you liked this recipe, also try the lamb chops in breadcrumbs or with a pistachio crust.

How to prepare lamb chops

Lightly pound the ribs with a meat tenderizer. 1.

Cut 1 garlic clove into slices 2 and collect it in a bowl together with a generous splash of oil and a few sprigs of rosemary.

Place the ribs in the bowl with the dressing 3.

Add the remaining clove of garlic, scent with more rosemary and drizzle with a drizzle of oil 4.

cover with a lid 5 and let the meat rest at room temperature for about 1 hour. After the time has elapsed, drain the ribs from the marinade and place them on a serving plate.

Heat a non-stick plate over the heat and when it is hot place the ribs one next to the other. Let the meat brown on both sides. 6: at this stage, when turning it over, be careful not to pierce it with the tines of a fork so that the juice does not escape.

Once cooked, quickly transfer the chops to a serving plate and season with a pinch of salt and a few rosemary needles. 7.

Bring the lamb chops to the table and serve piping hot with a side of baked potatoes. 8.

storage

To enjoy it in all its splendor, lamb chops must be eaten piping hot and at the moment. Alternatively, it can be kept in the fridge, in an airtight container, to 1 day maximum