Easter Lamb Chops with fresh herbs

(Costolette di agnello con le herbe fresca di Pasqua)

Serves 4 - 6

8 to 12 lamb loin chops
3 lg. leaves fresh basil
3 fresh sage leaves
1 sprig fresh rosemary
1 tsp. juniper berries
Sea Salt
1 tsp. black peppercorns
4 oz. dry white wine
6 Tbs. Extra Virgin Olive Oil
2 lemons

With mortar and pestle, or electric grinder, finely grind all herbs and spices. Place into a bowl, add wine and olive oil. Mix well.

Pour this marinade into a large container. Add chops in a single layer and marinate in refrigerator minimum 6 hours or overnight.

Chops are best grilled over open flame, but can be prepared stove top in heavy skillet.  To prepare in skillet use small amount olive oil to saute. After cooking is complete, squeeze lemons over chops evenly.

Serve immediately and piping hot.

Be careful not to overcook. Lamb chops should be served rare or medium rare for best results.

Oven roasted rosemary potatoes are traditionally served with this dish alongside fried artichoke hearts. See separate recipes in Contorno.