Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic

• 1 bulb green garlic, root and dark green parts trimmed, outer layer removed, or 2 mature garlic cloves, peeled
• Kosher salt
• 6 brined, jarred grape leaves
• Olive oil blended with vegetable oil, for shallow frying
• 3/4 cup orzo pasta
• 4 3/4- inch-thick lamb blade chops (1 1/2 pounds)
• Sea salt
• freshly ground black pepper
• 1 cup good-quality lamb or chicken stock
• 2 large egg yolks
• 3 tablespoons fresh lemon juice

1. Slice green garlic crosswise very, very thinly or grate mature garlic on a Microplane.
2. In a small bowl, toss garlic with a large pinch of kosher salt.
3. Pat grape leaves dry with paper towels.
4. In a medium skillet, heat 1/4 inch of blended oil until shimmering.
5. Add 1 grape leaf at a time and fry over medium heat, turning once until crisp and translucent, 15 to 20 seconds.
6. Using tongs, transfer to paper towels.
7. In a medium saucepan of boiling salted water, cook orzo until al dente.
8. Drain, rinse under cold water and return to saucepan.
9. Heat a grill or grill pan.
10. Season chops on both sides with sea salt and pepper.
11. Grill over medium-high heat, turning once, until almost medium, about 8 minutes.
12. If a chop curls, snip one edge with kitchen scissors.
13. Transfer to a platter.
14. Heat stock to barely simmering.
15. In a glass or stainless bowl, whisk egg yolks with lemon juice.
16. Whisk in hot stock in a steady stream.
17. Set orzo over medium-high heat.
18. Stir in yolk-stock mixture (avgolemono) and salted garlic, and cook, stirring, until slightly thickened, about 2 minutes.
19. Season with sea salt and pepper.
20. Transfer chops and orzo to plates.
21. Garnish with fried grape leaves and serve.

green garlic, kosher salt, olive oil, orzo pasta, chops, salt, freshly ground black pepper, chicken, egg yolks, lemon juice

Taken from cooking.nytimes.com/recipes/1012519 (may not work)