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