"Burned Fingers" Lamb Chops (Lamb Chops "Scottadita") Recipe

1. 1

   In the bowl of a food processor, combine lemon zest, 1 bunch mint, sugar and 1 tsp.

2. 2

   each salt and pepper, and buzz till mix is the texture of coarse sand.

3. 3

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

4. 4

   Bring about 3 qts of water to a boil.

5. 5

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

6. 6

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

7. 7

   Remove from water and immediately immerse in the ice bath.

8. 8

   When completely cooled, remove herbs and drain well.

9. 9

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

10. 10

    Slowly drizzle in 1/4 c. extra virgin olive oil and pulse till emulsified.

11. 11

    Don't over-process.

12. 12

    Preheat the grill.

13. 13

    Grill each chop till medium-rare, about 5 min on each side.

14. 14

    Serve with the lemon balm pesto.

15. 15

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

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