Fabrizio serves this simple main course with a healthful gratin of eggplants and zucchini; roasted tomatoes and zucchini ribbons also make a nice side.

• 3 tablespoons extra-virgin olive oil
• 5 rosemary sprigs
• 8 lamb chops
• 1 cup brown veal stock
• 4 tablespoons unsalted butter, cut into 4 pieces
• salt and freshly ground black pepper

Heat the olive oil with 1 rosemary sprig in a 6" skillet over medium heat until the rosemary scent intensifies, about 3 minutes. Heat a grill pan over medium-high heat. Brush the lamb with the rosemary olive oil and grill until browned outside and pink inside, about 3 minutes per side, turning once and brushing often with the rosemary olive oil; remove to a platter. Deglaze the pan with the veal stock, whisk in the butter, 1 piece at a time, and cook 2 minutes; season with salt and pepper. Pour the sauce over the lamb and serve hot, garnished with the remaining rosemary. Serves 4

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