INGREDIENTS

For the salad:

450g sugar snap peas, trimmed and thinly sliced at a sharp angle

1/2 cup fresh mint leaves, cut into thin ribbons

2 ounces ricotta salata cheese, shaved with a vegetable peeler

1 lemon

2 tablespoons extra-virgin olive oil, plus more as needed

Fine salt

Freshly ground black pepper

For the lamb:

2 lemons, halved

6 garlic cloves

2 tablespoons chopped fresh rosemary

Twelve (1.25cm-thick) lamb ribs chops

Fine salt

Freshly ground black pepper

DIRECTIONS

Assemble the salad: In a large bowl, combine the snap peas, mint and ricotta salata. Using a rasp grater, finely zest the lemon into the bowl and gently toss the ingredients to combine. Cut the zested lemon in half and set aside.

Make the lamb: Position an oven rack about 15cm away from the broiling element and preheat the broiler on high. Set a wire rack on a large sheet pan. Turn on your exhaust fan and/or crack open a window, as the kitchen might get smoky.

Set the 4 lemon halves on the rack in the sheet pan, cut side up. (If the lemons are not standing upright, trim the ends as thinly as possible to ensure they have a flat side. You want to cut off the minimum amount - not enough to expose the flesh.) Transfer the pan to the oven and broil for 5 to 7 minutes, or until the lemons start to char in spots.

Meanwhile, on a cutting board, use a chef’s knife to mash the garlic and rosemary into a paste. You may need to press on the mixture with the flat side of the knife and drag it over the board to create the paste. The rosemary should look very finely chopped, like confetti. Thoroughly pat the lamb chops dry on both sides, and rub all over with the garlic mixture. (It’s okay if it isn’t evenly distributed and clings to the meat in small clumps.) Generously season both sides of the meat with salt and pepper.

Carefully remove the sheet pan from the oven - it will be very hot - and arrange the lamb chops on the wire rack in alternating directions, nesting the lemon halves among the chops as best you can. Return the sheet pan to the oven and broil for 8 to 10 minutes, or until the lamb starts to char in spots, turning the meat over halfway through. (While it’s hard to get an internal temperature for lamb chops, as they are quite thin, you’re looking for about 130 degrees for medium-rare.)

Variations: To grill the lamb chops, marinate the meat in 1/2 cup olive oil, 6 minced garlic cloves and 2 tablespoons minced fresh rosemary for at least 3 hours and up to 12 hours. Preheat a grill over medium-high heat until hot. Remove the lamb from the marinade, scraping off any excess. (Discard the marinade.) Generously season the lamb with salt and pepper, and place on the grill. Add 4 lemon halves, cut side down, and cook until the lamb is generously charred and well marked on each side, about 3 minutes per side. Transfer the meat and charred lemon halves to a large platter and, using tongs, squeeze the lemon juice all over the lamb. Serve hot.

Dress the salad and finish the dish: Arrange the meat on a large serving platter, and use tongs to squeeze the charred lemon halves all over the lamb chops.

Squeeze one of the zested lemon halves over the salad and drizzle with the oil. Season lightly with salt and pepper, and gently toss to coat. Taste, and add more lemon juice, oil, salt and pepper, if desired. Serve family-style, or divide the salad and lamb among individual plates.

Substitutions: Rosemary - thyme. Sugar snap peas - snow peas, fresh green beans or haricots verts. Mint - dill or parsley. Ricotta salata - parmesan, pecorino Romano or grana Padano. Dairy-free? - Skip the cheese or use a nondairy hard cheese.