Chops from a small, milk fed lamb are so tiny that they cook in no time at all. In Italy we hold them by the rib and eat them with our fingers (hence the name: ‘scalded fingers’) so they do not become cold. Each chop is just about a mouthful so you will need at least four per person.

They can be cooked on a charcoal fire, griddled or pan fried.


  • 4 baby lamb chops per person
  • Rosemary
  • Olive oil
  • Salt and pepper


For the charcoal: make sure the coals are very hot and cook the chops just as they are for 1 minute on each side. After cooking season with salt, a drizzle of oil and some rosemary.

For the griddle pan: make sure the pan is really, really hot and then cook the chops for a little over a minute on each side. Season as above.

For sautéing: place the chops in a bowl and drizzle with a little oil. Mix them with your hands and lift them out of the bowl to leave behind any excess oil. The chops MUST be cooked in a single layer in a very hot pan or in batches if your pan is not big enough. Season as above.

Squeeze a little lemon on the chops just after cooking.

Copyright: Carla Tomasi.