12 American Lamb rib chops, frenched
1-1/2 cups Extra virgin olive oil
30 cloves Garlic, crushed
1/2 cup White wine
1/4 cup Lemon juice
1/2 cup Mint leaves
1/4 cup Rosemary sprigs
1/4 cup Italian parsley leaves
1/4 cup Lemon zest
1/2 teaspoon Crushed red pepper flakes
Salt and pepper to taste
3 heads, quartered Radicchio
6 heads, halved lengthwise Belgian endive
Lemon juice as needed
Grated lemon peel as needed
Olive oil as needed
In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper. Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended mix into a non-reactive container. Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.
30 minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.
For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive. Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil.
Use the 1/2 cup of reserved marinade as a plate sauce. Garnish with mint.