Lamb with mint vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mint leaves -- firmly |
| Packed | ||
| 1 | cup | Parsley leaves -- firmly |
| Packed | ||
| ⅓ | cup | Olive oil |
| ¼ | cup | Red or white wine vinegar |
| 2 | teaspoons | Sugar -- to taste |
| Salt to taste | ||
| 4 | Lamb chops -- each 1 inch | |
| Thick | ||
| Freshly ground pepper to | ||
| Taste | ||
Directions
1. Preheat broiler. Put mint, parsley, oil, vinegar, and sugar into a blender or food processor and process until mixture is smooth and thickened. Adjust sugar, if desired, and season to taste with salt.
2. Trim excess fat from lamb. Broil 2 to 4 minutes per side for medium-rare. (You can also cook the chops on top of the stove. Heat a large, heavy skillet rubbed with some of the fat from chops. Add chops and cook, over medium-high heat, 2 to 4 minutes for medium-rare; turn chops once.) Season chops lightly with salt and pepper.
3. Serve sauce over and to the side of lamb, or pass sauce at table.
Recipe By : the California Culinary Academy File