Costolette di abbacchio “a scottadito”

• 12 milk-fed lamb rib chops
• 2 tablespoons medium-fruity extra-virgin olive oil
• freshly ground pepper

Pound the chops lightly with a meat tenderizer to flatten them a little. Rub with the oil and sprinkle with pepper. Put them on a grill and cook on both sides for 3 or 4 minutes total. Sprinkle with salt and serve hot.