Kitchen Recipe Collection
Italian Costolette di Agnello (Lamb Chops)
Simple, elegant lamb rib chops marinated in garlic and rosemary, quickly pan-seared or grilled until a crust forms while remaining pink and juicy inside.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- lamb rib chops (frenched)
- fresh rosemary
- garlic (crushed)
- extra virgin olive oil
- lemon (for serving)
- salt and black pepper
- butter (optional)
Equipment
- Cast iron skillet or grill pan
Instructions
- 1
Marinate
Place the lamb chops in a dish. Rub them with crushed garlic, chopped rosemary, and a drizzle of olive oil. Let them marinate at room temperature for at least 30 minutes.
- 2
Heat the Pan
Heat a heavy cast iron skillet or grill pan over medium-high heat until very hot. Wipe excess marinade off the chops so the garlic doesn't burn.
- 3
Season
Generously season both sides of the lamb chops with salt and coarse black pepper right before they hit the pan.
- 4
Sear
Place the chops in the hot pan. Sear undisturbed for 3-4 minutes until a dark brown crust develops.
- 5
Flip and Baste
Flip the chops. If using, add a small knob of butter and a sprig of rosemary to the pan, basting the meat with the foaming butter for the remaining 2-3 minutes.
- 6
Check Temperature
Lamb is best served medium-rare (about 130°F/54°C internally). Do not overcook, or the meat becomes tough and gamey.
- 7
Rest
Remove the chops to a warm plate and let them rest for 5 minutes.
- 8
Serve
Serve immediately with a squeeze of fresh lemon juice, which cuts beautifully through the rich fat of the lamb.
Cooking Tips
- Letting the meat come to room temperature before cooking is essential for thin chops, otherwise the outside will burn before the inside warms up.
- Lamb fat has a strong flavor; searing it well renders it and improves the taste.
Variations
- Costolette a Scottadito: Roman 'burn your fingers' lamb chops, grilled quickly over charcoal and meant to be eaten with your hands while piping hot.
Chef's Notes & Storage
- A highly traditional dish for Easter (Pasqua) lunch across Italy.
Nutrition Estimate
380 calories · 32g protein · 1g carbs · 28g fat · 0g fiber per serving
