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Grilled Lambs Chops by Gabriele

Clean the lamb chops, sprinkle with salt and pepper and roast in an olive oil for about 1 minute from each side. Let sit for about 5 minutes, then batter in the mix of the crumbled dried white toast bread and chopped herbs (thyme, rosemary and mint). Bake the battered lamb chops in an oven under 170°C for about 8 minutes and serve with pink garlic puree and deep-fried artichoke with mint. Boil the garlic in water until soft. It is important to check the garlic periodically as the boiling time depends on the size of the cloves. Blend the boiled garlic to prepare the puree and add a drop of Grenadine for a nice pink color. Peel the artichoke and cover it with lemon water to prevent it from turning black. Cut it in quarters and batter in flour. Deep fry until the artichoke is soft and let cool down. Slice it up and then layer with parmesan shaving and mint in a baking tray. Bake in an oven for 5 minutes before serving.

Grilled Lambs Chops by Gabriele

Ingredients (for two portions):

8 lamb chops

6 table spoons of olive oil

I table spoon of chopped thyme

2 table spoons of chopped rosemary

1 twig of fresh mint

1 garlic bulb

2 slices of toast bread

1 tea spoon of salt

¼ of tea spoon of black ground pepper

6 artichokes

6 parmesan shavings

Flour

Directions:

Clean the lamb chops, sprinkle with salt and pepper and roast in an olive oil for about 1 minute from each side. Let sit for about 5 minutes, then batter in the mix of the crumbled dried white toast bread and chopped herbs (thyme, rosemary and mint). Bake the battered lamb chops in an oven under 170°C for about 8 minutes and serve with pink garlic puree and deep-fried artichoke with mint. Boil the garlic in water until soft. It is important to check the garlic periodically as the boiling time depends on the size of the cloves. Blend the boiled garlic to prepare the puree and add a drop of Grenadine for a nice pink color. Peel the artichoke and cover it with lemon water to prevent it from turning black. Cut it in quarters and batter in flour. Deep fry until the artichoke is soft and let cool down. Slice it up and then layer with parmesan shaving and mint in a baking tray. Bake in an oven for 5 minutes before serving.