Seared Lamb Chops

I’m never disappointed when I’m in Abruzzo or Calabria for my favorite lamb prepared on the grill. I have two recipes from my book Breaking Bread in L’Aquila for grilled lamb chops and roast leg of lamb. It’s the perfect dish as we soon enter the Holiday Season (I know….time flies)!

Did you ever wonder how to make the sear marks on your tasty meats, fish, or poultry? It’s very important that the grill or pan surface exceeds 300°F (150°C), which means setting the knob at medium-high. Even more critical is that the meat surface is DRY, or else the searing will not happen! And do NOT flip the chops before three minutes. That’s the time when the grill marks begin making their mark (no pun intended). Don’t forget to pat dry the chops on paper towels before you placed them on your favorite iron grill and drizzled them with extra virgin olive oil, rosemary pleats, and fresh lemon.

Don’t forget….The net proceeds of this book will be donated to the restoration efforts of the earthquake of L’Aquila. Great gift giving for the Holidays.

a presto,


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