Burned Fingers Lamb Chops (Lamb Chops Scottadita) Recipe

• 3 x lemons zested
• 2 bn mint leaves divided
• 1 Tbsp. sugar
• 1 tsp salt and pepper
• 1 tsp freshly-grnd black pepper
• 24 x baby lamb chops
• 2 c. lemon balm leaves
• 1/4 c. extra-virgin extra virgin olive oil

1. In the bowl of a food processor, combine lemon zest, 1 bunch mint, sugar and 1 tsp.
2. each salt and pepper, and buzz till mix is the texture of coarse sand.
3. Rub each chop well with a small amount of the mix, cover chops and set aside.
4. Bring about 3 qts of water to a boil.
5. Set up an ice bath large sufficient to hold all of the mint and lemon balm and set it next to the stove.
6. Blanch the mint and lemon balm in the boiling water till tender, about 45 seconds.
7. Remove from water and immediately immerse in the ice bath.
8. When completely cooled, remove herbs and drain well.
9. Place herbs in the bowl of a food processor and pulse 15 seconds.
10. Slowly drizzle in 1/4 c. extra virgin olive oil and pulse till emulsified.
11. Don't over-process.
12. Preheat the grill.
13. Grill each chop till medium-rare, about 5 min on each side.
14. Serve with the lemon balm pesto.
15. This recipe yields 4 servings.

lemons, mint, sugar, salt, black pepper, lamb chops, lemon balm leaves, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/burned-fingers-lamb-chops-lamb-chops-scottadita-95213 (may not work)