Costolette di Agnello Saltate all’Aglio e Rosmarino

Sautéed Lamb Chops With Garlic and Rosemary

The ingredients in this recipe are essentially those of lamb done in the Roman style: olive oil, garlic, rosemary, and white wine. The variant is the lamb, which is not a roasting cut but consists instead of single rib chops. Their thinness reduces cooking time considerably and, since each morsel has had more surface exposed to browning and to contact with the flavorings, the meat is much tastier. Chops served this way are, you may find, more graceful and interesting than the massive, wearying two- or three-rib broiled ones.


  • 12 single-rib lamb chops
  • A meat pounder
  • 4 tablespoons extra virgin olive oil
  • 6 garlic cloves, peeled
  • 5 or 6 sprigs fresh rosemary, 5 inches long, or 2 tablespoons dried leaves, chopped
  • cup dry white wine
  • Salt
  • Black pepper in a grinder


  1. Trim the chops of skin and excess fat. Flatten them from the bone outward with a meat pounder until they are no more than ½ inch thick.
  2. Choose a skillet or sauté pan that can subsequently accommodate at least 6 of the chops at one time without overlapping. Put in the olive oil, garlic, and the fresh rosemary, if you are using it. If using dried rosemary, hold it back for later. Turn on the heat to medium high.
  3. When the garlic becomes colored a pale gold, remove it, turn up the heat as high as possible, and slip in as many of the chops as will fit without overlapping. Brown the chops on one side, turn them, and do the other side. Do not overcook them. Two minutes for the first side and 1 minute for the other should be more or less sufficient. Then transfer them with a slotted spoon or spatula to a platter. Add the remaining chops to the pan and brown these on both sides.
  4. When all the chops have been browned and removed from the pan, add the dried rosemary, if you are using it, stir once or twice, then pour in the wine. Let the wine bubble away until only about 3 to 4 tablespoons of it are left.
  5. Sprinkle the chops with salt and grindings of pepper and return them to the pan, 2 or 3 at a time. Turn them once or twice quickly in the pan juices, always over high heat, then push them to the far side of the pan, piling them one over the other, and add more chops to the pan. When all the chops are done, transfer them with all the pan juices to a warm platter and serve at once.