Costolette di agnello al forno

Rosemary, the woody and fragrant herb native to the Mediterranean region, has many culinary and medical uses, but it is also a common decorative plant. This herb has sedative, diuretic, stomach relief, aromatic and antiseptic properties, and it is also ranked very high on the list of cancer-prevention and reduction foods. The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. Italians love this highly aromatic herb and use it with lamb and other roasted meats and vegetables, and also on top of focaccia.

Costolette di agnello al forno


olive oil

6-8 lamb chops, each 3 cm/1.2 inch thick weighing 150 gr/ 5 1/3 oz

fresh rosemary

3-5 garlic cloves, minced

black pepper

3-5 Roma tomatoes, sliced

coarse sea salt


Preheat the oven to 180C/355F. Rub some fresh rosemary onto the surface of the lamb chops. Grease the baking pan with olive oil and arrange the lamb chops on it. Set the minced garlic cloves between and on the lamb chops. Season with black pepper. Set the sliced tomato pieces on the lamb chops. Drizzle some olive oil, and season with coarse sea salt and rosemary. Bake in the oven for about 20-25 minutes. Garnish the plates with fresh rosemary and serve with mashed potatoes.

Costolette di agnello al forno


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