Servings: 4

INGREDIENTS

12 American Lamb rib chops, frenched

1-1/2 cups extra virgin olive oil

30 cloves garlic, crushed

1/2 cup  white wine

1/4 cup lemon juice

1/2 cup mint leaves

1/4 cup rosemary sprigs

1/4 cup  Italian parsley leaves

1/4 cup lemon zest

1/2 teaspoon crushed red pepper flakes

Salt and pepper to taste

3 heads radicchio, quartered

6 heads, halved lengthwise Belgian endive

lemon juice as needed

grated lemon peel as needed

Olive oil as needed

DIRECTIONS

METHOD:

In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper.  Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended mix into a non-reactive container.  Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.  

30 minutes prior to cooking, remove lamb from refrigerator.  Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.

For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive.  Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil. 

Use the 1/2 cup of reserved marinade as a plate sauce.  Garnish with mint. 

Recipe and image provided by the American Lamb Board