Monday, March 30, 2009

Agnello alla scottadito

Looking for an easy lamb recipe for Easter? Try this agnello alla scottadito (finger-burning lamb), which I had in Tuscany and which may well go over with those who don't usually like lamb.

2 lbs. baby lamb chops
1/2 cup extra-virgin olive oil
2-3 cloves garlic
1 level teaspoon each of rosemary and marjoram
salt and pepper

Finely mince garlic, combine with herbs. Add mixture to oil, rub into chops. Season. Grill.

There are many versions of this, with different herbs or without. In this case, the herbs will mitigate the taste of the lamb.