Lamb With Mint Vinaigrette

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	t	Sugar, to taste
		Salt to taste
4		Lamb chops, each 1 inch
		Thick
		Freshly ground pepper to
		Taste

INSTRUCTIONS

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.
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. 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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