Instructions: Lightly pound the meat between pieces of wax paper until somewhat thinner.

Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice. Spread over the meat. Cover and refrigerate overnight.

Remove the meat from the marinade and pat it dry.

Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking.

Serve sprinkled with lemon juice.

Serves 4 to 6.

Serve sprinkled with parsley.

Serves 6.

Notes: " In Rome, this probably would be served with elegant austerity in other words, no accompaniments. I like to garnish the meat with sprigs of fresh rosemary and serve a mound of tender boiled beans alongside that I have dressed in a bit of olive oil and lemon, or with potatoes that Ive barbecued alongside the meat. "

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