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.
© 1986 Marcella Hazan estate. All rights reserved.