Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Beef or veal marrow.

  2. 2 tablespoons 30ml Extra virgin olive oil

  3. 6 tablespoons 90ml Finely chopped fresh parsley leaves

  4. 4 Large garlic cloves,

  5. 3 finely chopped,

  6. 1 crushed

  7. - Salt and freshly ground black pepper to taste

  8. 3/4 lb 340g / 11oz Vermicelli

  9. 6 tablespoons 90ml Freshly grated pecorino cheese (we subbed Parmesan)

  10. - Extra virgin olive oil

  11. 8 Lamb chops (about 2 pounds)

Instructions Jump to Ingredients ↑

  1. In a skillet or casserole large enough to hold all the cooked vermicelli, melt the marrow with the olive oil over medium heat. Once the marrow has mostly melted and is sizzling add the parsley and the chopped garlic, stir for 30 seconds and turn the heat off. Salt and pepper the lamb.

  2. Bring a large pot of abundantly salted water to a boil, then cook the pasta until al dente and drain. Toss with the parsley and garlic and cheese.

  3. Meanwhile, in a skillet, spread a light film of olive oil, turn the heat to medium-high with the crushed garlic clove and when the skillet very hot and the garlic beginning to turn light brown, remove and discard the garlic and add the lamb chops. Do not move the lamb chops for 5 minutes. Turn when golden brown and brown another 5 minutes. Transfer the vermicelli to a serving platter and place the lamb chops on top.

  4. Makes 4 servings


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