Burned Fingers Lamb Chops: Lamb Chops "Scottadita"
Serves 4
Recipe By: Mario Batali
3 lemons -- zested
1 bunch plus 1 bunch mint leaves
1 tablespoons sugar
1 teaspoons each salt and pepper
24 baby lamb chops
2 cup lemon balm leaves
1/4 cup extra virgin olive oil
In the bowl of a food processor, combine lemon zest, 1 bunch mint,
sugar and 1 teaspoon each salt and pepper, and buzz until mixture is
the texture of coarse sand. Rub each chop well with a small amount of
the mixture, cover chops and set aside.
Bring about 3 quarts of water to a boil. Set up an ice bath large
enough 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 until
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 cup olive oil and pulse until emulsified. Do
not over-process.
Preheat the grill.
Grill each chop until medium-rare, about 5 minutes on each side.
Serve with the lemon balm pesto.
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: Yield: 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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