2 tablespoons beef or veal marrow.
2 tablespoons extra virgin olive oil
6 tablespoons finely chopped fresh parsley leaves
4 large garlic cloves, 3 finely chopped, 1 crushed
Salt and freshly ground black pepper to taste
3/4 pound vermicelli
6 tablespoons freshly grated pecorino cheese (we subbed Parmesan)
Extra virgin olive oil
8 lamb chops (about 2 pounds)

1. In a skillet or casserole large enough to hold all the cooked vermicelli, melt the marrow with the oliveoil 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.

Makes 4 servings