Lamb Chops Scottaditto

Serves 4 to 6.

Note: In Italian, "Scottaditto" means "burn your fingers," which is what will happen if you are not careful when you take these chops off the grill. Ask the butcher to separate the rack of lamb ribs for you, but to keep the fat on them (i.e. do not French the bones). The fat will give caramelized crispy edges to the chops. The grilled lemons will really bump up the flavor of the meat. From "Season With Authority," by Marc Murphy.

1/2 c. plus 2 tbsp. extra-virgin olive oil, divided, plus more for oiling the grill

• 3 garlic cloves, minced

2 tbsp. roughly chopped fresh thyme leaves

12 (1/2-in. thick) lamb rib chops (see Note)

• Kosher salt

• Freshly ground black pepper

• 2 lemons, halved crosswise

2 bunches (about 8 c.) watercress


In a large bowl, combine 1/2 cup olive oil, garlic and thyme. Add the lamb chops and turn to coat. Cover and refrigerate for at least 3 hours or preferably overnight. You also can do this in a large resealable plastic bag.

Preheat a grill or warm a grill pan over moderately high heat until hot.

Lightly dip several paper towels in oil and carefully wipe the grill grate.

Remove the lamb from the marinade and scrape off any excess. Generously season the lamb with salt and pepper. Place the lamb on the grill and cook until nicely charred and well-marked, about 3 minutes on each side. Place the lemon halves on the grill, cut side down, to grill while you cook the lamb.

Divide the watercress among individual plates and drizzle with the remaining 2 tablespoons olive oil. Place chops on top of the watercress and squeeze the grilled lemon over the lamb and watercress. Serve immediately.