Abbacchio alla Scottadito

Ingredients

• 112 young lamb chops (about 80–100g / 3 oz each), well trimmed
• 24 tbsp extra virgin olive oil
• 34 garlic cloves, minced or crushed
• 42 tbsp fresh rosemary, finely chopped
• 51 tbsp fresh thyme leaves
• 6Juice of ½ lemon
• 7Coarse sea salt and freshly ground black pepper
• 8Lemon wedges, to serve
• 9Optional: fresh mint or parsley for garnish

Instructions

1. 1Mix together the olive oil, garlic, rosemary, thyme, and lemon juice in a bowl to make the marinade.
2. 2Coat the lamb chops generously in the marinade and season with salt and pepper. Allow to marinate for at least 30 minutes at room temperature, or up to 2 hours in the fridge (bring to room temp before cooking).
3. 3Heat a griddle pan, barbecue, or heavy skillet until very hot — almost smoking.
4. 4Lay the lamb chops on the hot surface and cook for 2–3 minutes per side for pink (medium), or 3–4 minutes for more well-done. Do not move them too much — you want good grill marks and a caramelized crust.
5. 5Remove from heat and let rest for 2 minutes. They should still be hot enough to be 'scottadito' (finger-burning) when you pick them up.
6. 6Serve immediately with lemon wedges, a simple salad, or roasted potatoes. Traditionally eaten with the fingers.