"Burned Fingers" Lamb Chops: Lamb Chops "Scottadita"

1. 1

   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.

2. 2

   Rub each chop well with a small amount of the mixture, cover chops and set aside.

3. 3

   Bring about 3 quarts of water to a boil.

4. 4

   Set up an ice bath large enough to hold all of the mint and lemon balm and set it next to the stove.

5. 5

   Blanch the mint and lemon balm in the boiling water until tender, about 45 seconds.

6. 6

   Remove from water and immediately immerse in the ice bath.

7. 7

   When completely cooled, remove herbs and drain well.

8. 8

   Place herbs in the bowl of a food processor and pulse 15 seconds.

9. 9

   Slowly drizzle in 1/4 cup olive oil and pulse until emulsified.

10. 10

    Do not over-process.

11. 11

    Preheat the grill.

12. 12

    Grill each chop until medium-rare, about 5 minutes on each side.

13. 13

    Serve with the lemon balm pesto.

* Per serving · 4 servings · Values may vary.

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