| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 1/2 |
|
Rack lamb; cut into 8 chops |
|
|
Mint Rice Custard; see * Note |
|
|
=== MARINADE === |
| 8 |
|
Garlic cloves; smashed |
| 2 |
|
Lemons; halved, juiced |
| 3/4 |
c |
Olive oil |
| 1 |
ts |
Freshly-crushed black pepper |
| 2 |
tb |
Chopped mint |
INSTRUCTIONS
* Note: See the "Mint Rice Custard" recipe which is included in this
collection.
Combine the marinade ingredients in a non-reactive dish. Place the chops in
the dish, making sure the chops are covered thoroughly with the marinade.
Preheat the grill. Remove the lamb chops from the marinade. Place them on
the grill. Make sure to get nice grill marks on both sides. Cook for 3 to 4
minutes on each side for medium. Scoop out a portion of Mint Rice Custard
onto a dinner plate. Remove your perfectly cooked lamb from the grill and
place two chops, criss-crossed on top of the custard. Garnish with chopped
mint. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2165 broadcast 06-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-03-1998
Recipe by: Emeril Lagasse
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