At our home, grilled lamb chops are a favorite Sunday night supper. They’re simple to prepare, quick to cook, and, when on sale as they were yesterday, irresistible.
These grilled baby lamb chops are indeed so good that you can’t wait to pick them up and, when you do, may likely risk burning your fingers. In fact, that’s why in Italy they’re sometimes labeled “scottadito” or “burnt finger.”
This is also a great dish for informal entertaining as it takes only a few minutes a side to grill the chops. In keeping with the “finger-food” theme, I generally serve the lamb chops with roasted asparagus.
Here are my recipes, minus exact measurements. The amount of oil, seasoning, herbs and cheese will be determined by the quantity of chops and asparagus that you are preparing.
For the chops:
Bring the chops to room temperature an hour or so before grilling. During this hour, marinate the chops seasoned with salt, pepper, and a little ground cumin in extra-virgin olive oil, lemon zest, and rosemary.
Heat a grill pan and grill the chops over medium hight heat for about 3 minutes a side. The exact time will be determined by the thickness of the chops.
When done, place on heated plates and serve with a small dollop of pesto on each chop.
For the asparagus:
Preheat the oven to 400°F.
Wash and dry the asparagus. Trim the spears by snapping off the tough lower parts. Place in a baking pan and season with salt and freshly ground nutmeg. Drizzle with extra-virgin olive oil turning the spears to distribute the oil and the seasoning.
Grate a generous amount of Parmigiano-Reggiano over the asparagus and roast for about 15 minutes. The thickness of the asparagus will determine the exact cooking time.
Wine Pairing: Pinot Noir