Ingredients

• 1 bunch fresh rosemary
• 16 lamb rib chops, bones frenched
• Extra virgin olive oil
• Coarse sea salt and cracked or freshly ground black peppercorns
• 3 cloves garlic, minced
• 2 to 3 tablespoons hot pepper flakes
• 3 to 4 lemons, cut in half crosswise and seeded
• Pickled cherry peppers, for serving (optional)

Directions

Step 1

Strip enough rosemary leaves off the bunch to obtain 3 tablespoons when finely chopped. Tie the remaining rosemary sprigs together at the stem end.

Step 2

Season the chops on both sides with the salt, pepper, garlic, rosemary, and hot pepper flakes. Drizzle olive oil over the chops and pat the flavorings into the meat. Brush the lemon halves with olive oil and season with salt and pepper.

Step 3

Set up your grill for direct grilling and heat to high. Leave a third of the grill fire-free as a safety zone. Brush and oil the grill grate.

Step 4

Arrange the lamb chops on the grate in a neat row; place the lemons, cut side down, on the grate. Grill until the lamb chops and lemons are sizzling and browned on the bottom, 3 to 4 minutes. Transfer the lemons to a platter. Turn the chops and continue grilling until cooked to taste. If flare-ups occur, move the chops to the safety zone.

Step 5

Transfer the chops to a platter or plates. Squeeze the lemon halves over them. Drizzle with additional olive oil. Garnish with cherry peppers, if desired.

Ingredients

• 1 1/2 pounds skinless swordfish steaks, cut into 1-inch chunks
• Kosher salt and freshly cracked black pepper
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 3 tablespoons drained brined capers
• 1/4 cup meaty green olives, pitted and roughly chopped
• 4 teaspoons chopped garlic
• 1 teaspoon fennel seeds
• 1 teaspoon hot red pepper flakes
• 1 pound rigatoni or other tube-shaped pasta
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh mint
• Fresh lemon juice

Directions

Step 1

Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over medium-high heat. Add the fish and cook, without moving, until browned on one side, about 3 minutes. (Avoid overcrowding the pan.) Transfer the fish to a platter and set aside.

Step 2

In the same skillet, warm the remaining 1/4 cup olive oil over medium-high heat. Add the capers and fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds, and hot red pepper flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from the heat.

Step 3

In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

Step 4

Toss the pasta into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.

Step 5

Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.