INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 10 MIN          SERVINGS: 4          COST: MEDIUM

16 LAMB CHOPS

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FRESH ROSEMARY

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4 GARLIC CLOVES, CUT

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EXTRA VIRGIN OLIVE OIL, AS NEEDED

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SALT AND PEPPER TO TASTE

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2 LEMONS CUT IN HALF

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RECIPE

PLACE THE LAMB CHOPS IN A BOWL TO MARINATE WITH THE OLIVE OIL, ROSEMARY, GARLIC, SALT AND PEPPER

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PUT THE LAMB CHOPS IN THE REFRIGERATOR AT LEAST 30 MINUTES, THJEY CAN STAY LONGER

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COOK THE LAMB CHOPS ON THE BARBEQUE OR ON A CAST IRON SKILLET, ABOUT 5 MINUTES ON ONE SIDE OR UNTIL DESIRED

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TURN THE CHOPS AROUND AND COOK ANOTHER 5 MINUTES, ABOUT

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SERVE VERY HOT WITH HALF A LEMON TO SQUIZE OVER THE LAMB CHOPS.
ABBACCHIO IS THE BABY LAMB AND SCOTTADITO LITERALLY MEANS BURNED FINGERS, BECAUSE IF YOU EAT THESE LAMB CHOPS WITH YOUR FINGERS THEY WILL BURN!!

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