Lamb with Arugula Dipping Sauce
- 2 cups arugula, trimmed
- 1/2 cup smoked almonds, 2 palmfuls
- 1 shallot, chopped
- 1/2 cup extra-virgin-olive oil, plus some for drizzling
- 8 lamb chops
- Grill seasoning or coarse salt and pepper
- 1 cup prepared mint jelly, available on condiment aisle
Preheat grill pan over high heat.
Combine arugula, almonds and shallot in food processor. Pulse-grind mixture. Turn processor on and stream in extra-virgin olive oil. Transfer mixture to a small bowl.
Drizzle chops with extra-virgin olive oil. Season with grill seasoning or salt and pepper and grill 3 minutes on each side. Transfer chops to a platter and serve with dipping sauce and mint jelly.
Recipe courtesy Rachael Ray
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Mario Batali
Recipe courtesy of Rachael Ray