Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 cups packed whole fresh mint leaves
1 cup water
2 tablespoons honey
1 large clove garlic, minced
Juice of two large lemons
1 tablespoon honey
1/3 cup fresh minced mint leaves
1/4 teaspoon coarse black pepper
1 tablespoon Filippo Berio extra virgin olive oil
6 blade cut lamb chops (6 to 8 ounces each)
In a shallow bowl large enough to hold the chops in a single layer, mix the garlic, lemon juice, honey, mint, pepper and olive oil. Place the chops in the marinade, cover with plastic wrap and refrigerate for at least 2 hours or overnight. Turn the chops over once or twice while they are marinating.
Combine the whole mint leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the ingredients uncovered until the liquid is reduced by half. Strain the mixture through a fine sieve into a bowl. Add salt to taste. Set aside and keep warm or make several days ahead and refrigerate. Reheat when ready to use.
Prepare a gas grill or pre-heat the broiler.
Drain the chops from the marinade and grill or broil them. Use an instant read thermometer for gauging when they are done: 145°F for rare, 160°F for medium and 170°F for well done.
Serve with some of the mint sauce.
This recipe is featured in show 2223 – Company Dinner / La Cena per gli Ospiti.
This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.