| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 4 | Servings | |
INGREDIENTS
| 1 | c | Mint leaves — firmly |
| Packed | ||
| 1 | c | Parsley leaves — firmly |
| Packed | ||
| 1/3 | c | Olive oil |
| 1/4 | c | Red or white wine vinegar |
| 2 | ts | Sugar — to taste |
| Salt to taste | ||
| 4 | Lamb chops — each 1 inch | |
| Thick | ||
| Freshly ground pepper to | ||
| Taste |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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