Easter is a real family holiday for Italians, and lamb was our usual fare for Easter supper—usually a leg or a crown roast. When it’s not Easter supper, though, I usually go for the smaller portions and simplicity of separate chops, as in this recipe. Rosemary and garlic are the perfect companions to lamb, and the paste below is a wonderful way to season the meat with a minimum of effort. This combo also works superbly with any cut of lamb; just double the quantities for a full rack, or triple them for a leg.

　　

Ingredients

2 main-course servings

　　2 tablespoons extra-virgin olive oil

　　2 large garlic cloves

　　1 tablespoon fresh rosemary leaves, coarsely chopped

　　1 teaspoon fresh thyme leaves

　　1/2 teaspoon sea salt

　　Pinch of cayenne pepper

　　6 lamb chops (each about 3/4 inch thick)

　　

Step 1

In a food processor fitted with a metal blade, blend the oil, garlic, rosemary, thyme, sea salt, and cayenne pepper to form a paste. Rub the paste over the lamb chops and marinate for at least 30 minutes and up to 4 hours.

　　

Step 2

Heat a grill pan over a high flame until almost smoking. Add the chops and sear for 2 minutes on each side. Reduce the heat to medium and cook the lamb chops to desired doneness, about 3 minutes longer per side for medium-rare. Transfer the lamb chops to two plates, dividing equally, and serve.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.