Scallop leg of lamb

Preparation:

Preparation: Brush the ribs with plenty of oil, sprinkle with salt and pepper. Let them flavor for a quarter of an hour covered and in a cool place. Drain them carefully to remove any excess seasoning. Line them up on the grill and brown them over high heat for about a minute on each side. Another cooking method: in a non-stick pan, heat a veil of oil and cook the cutlets over high heat, one minute on each side, adding salt and pepper when you turn them. Before removing them, sprinkle them with lemon juice filtered through a sieve. Transfer them to a serving dish and serve piping hot. Accompanying wines: Trentino Cabernet DOC, Rosso Piceno DOC, Cirò Rosso DOC.