1.

pound pound spaghetti spaghetti or other long-cut pasta or other long-cut pasta

3.

tablespoons tablespoons balsamic vinegar balsamic vinegar, eyeball it

1.

large large garlic clove garlic clove, finely chopped

4.

scallions scallions, finely chopped

3.

tablespoons fresh tablespoons fresh mint leaves mint leaves (a handful), minced (a handful), minced

1.

pint pint grape grape or or small cherry tomatoes small cherry tomatoes, halved

1.

cup grated cup grated Pecorino Romano cheese Pecorino Romano cheese (a few generous handfuls) (a few generous handfuls)

Bring a large pot of water to boil for the pasta.

Preheat the broiler and set the broiler pan 6 inches from the flame. Drizzle a bit of EVOO over the chops and season them liberally on both sides with salt and pepper.

When the water comes to a boil, salt it then add the spaghetti and cook to al dente. While the pasta cooks, combine the vinegar, cup of EVOO, garlic, scallions, and mint in a large bowl with the tomatoes.

Place the chops under the broiler and cook a few minutes on each side for rare, 6 minutes on each side for medium to medium well; the time will vary depending on your broiler and the thickness of the chops. (Rare feels like the fleshy part of your hand near your thumb. Medium to medium-well will have some give but the meat will be firm.) Let the meat rest for 3 or 4 minutes before serving to allow the juices to redistribute.

Drain the pasta well and toss with the tomatoes and dressing. Sprinkle with the cheese and grind lots of black pepper over the pasta, then toss again and add salt to taste. Serve a pile of the spaghetti salad alongside a couple of chops per serving.

EXPRESS LANE SHOPPING LIST.

- [image]2 pounds loin lamb chops loin lamb chops, 1 to inches thick - [image]1 bunch scallions scallions - [image]1 bunch fresh mint mint - [image]1 pint grape or small cherry tomatoes grape or small cherry tomatoes And make sure you have the following On Hand: - EVOO - Salt and black pepper - Long-cut pasta, such as spaghetti - Balsamic vinegar - Garlic - Pecorino Romano cheese

Brutus Salad This is my latest version of what has become one of my classic 30-Minute-Meals, Beefy Brutus Salad, a Caesar-style salad with Italian thin-cut steak! Why should chicken have all the fun?

4 SERVINGS.

1.

pounds very thin cut, -inch thick, pounds very thin cut, -inch thick, shell steak shell steak (2 large, thin steaks) (2 large, thin steaks)

EVOO (extra-virgin olive oil) for drizzling plus cup (eyeball it) (extra-virgin olive oil) for drizzling plus cup (eyeball it)

1.

tablespoons finely chopped tablespoons finely chopped rosemary rosemary, a few sprigs

1.

tablespoon (a palmful) tablespoon (a palmful) grill seasoning grill seasoning such as McCormick's Montreal Steak Seasoning such as McCormick's Montreal Steak Seasoning

A large crusty semolina roll semolina roll or small semolina loaf or small semolina loaf

2.

garlic cloves garlic cloves, cracked away from skin

Black pepper

Juice of 1 lemon

2.

teaspoons teaspoons Dijon mustard Dijon mustard

2.

teaspoons teaspoons Worcestershire sauce Worcestershire sauce (eyeball it) (eyeball it)

1.

teaspoon teaspoon hot sauce hot sauce, such as Tabasco (eyeball it)

2.

teaspoons teaspoons anchovy paste anchovy paste (a must for me, optional for you) (a must for me, optional for you)

3.

hearts of romaine hearts of romaine, chopped