Yield: 12 servings.
12 American lamb rib chops, frenched
1½ cups extra virgin olive oil
30 cloves garlic, crushed
½ cup white wine
¼ cup lemon juice
½ cup mint leaves
¼ cup rosemary sprigs
¼ cup Italian parsley leaves
¼ cup lemon zest
½ tsp. crushed red pepper flakes
to taste, salt and pepper
3 heads radicchio, quartered
6 heads Belgian endive, halved lengthwise
as needed, lemon juice
as needed, grated lemon peel
as needed, olive oil
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 ½ cup for later use. Pour a thin layer of the blended mix into a nonreactive container. Place rib chops in the mixture. Pour rest of mixture over chops. Refrigerate for at least 1 hour.
Approximately 30 minutes before 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 ½ 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 ½ cup of reserved mariande as a plate sauce. Garnish with mint.