Lamb Scottadito

Note that the lamb needs to marinate at least 1 hour or up to 2 days. Serve with braised escarole.

2 pounds bone-in lamb chops, preferably rib chops

2 cloves garlic, minced

kosher salt, to taste

5 anchovy fillets, preferably salt-packed

1/2 bunch fresh rosemary, leaves picked

olive oil, as needed

black pepper, to taste

extra-virgin olive oil, to drizzle

coarse sea salt and cracked black pepper, to finish

1 lemon, cut into wedges

Place a chop between two sheets of heavy plastic wrap. Use a mallet, bottom of a heavy skillet or something similar to pound the chop until it is 1/2-inch thick. Pound around the bone, the best you can. Repeat with the remaining chops. Set aside.

Crush the garlic cloves with a generous pinch of salt in a mortar and pestle or on a cutting board using the flat side of a knife, working the garlic and salt into a smooth paste.

Rinse and fillet the anchovies; mince the anchovies and rosemary together, add them to the garlic and continue to work until the paste is moderately smooth. If the paste is on a cutting board, transfer it to a small bowl. Add a splash of the olive oil to loosen it a bit.

Rub each chop with a generous amount of the paste. Season with an additional dusting of kosher salt and black pepper, cover and refrigerate  at least 1 hour or up to two days.

To finish: Preheat grill to high and clean the grates. Reduce heat to medium and generously oil the grates. Grill the chops 5 minutes on each side for medium — 135-140F internal temperature — or longer if you like them more well done.

Transfer the meat to a serving platter or divide between 4 plates. Drizzle with a generous amount of extra-virgin olive oil. Season with coarse sea salt and cracked black pepper and serve with the lemon wedges on the side.

Serves 4.