Scottadito means finger-blistering, and with these lamb chops it's a serious risk: They're so good you'll not want to wait for them to cool.  To serve 6 you'll need:

Ingredients

2 1/4 pounds (1 k) of baby lamb chops

1/2 cup extravirgin olive oil

1/2 cup dry white wine

1-2 bay leaves

2-3 juniper berries

2-3 peppercorns

2 cloves garlic

2 lemons, cut into wedges

Salt And pepper

Combine the oil and wine in a bowl. Crush the berries and garlic, and tear the bay leaf. Combine them with the lemon wedges and the oil-and-wine mixture, and marinate the lamb for at least 12 hours, turning the pieces occasionally.

Cook the lamb chops in a skillet, over a brisk flame, or grill them until done, seasoning them with salt and pepper to taste (go easy on the pepper).