| 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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