Grilled California Endive continues to delight the palates of millions of people the world-over.
12 lamb rib chops
1 – ½ 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
Salt and pepper to taste
3 heads of radicchio, quartered
6 heads California endive, halved lengthwise
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 ½ cup of 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.
Prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare of medium-rare. Briefly grill radicchio and endive.
For each serving, accompany one rib chop with a wedge of radicchio and ½ head of endive. Squeeze lemon juice over the radicchio and Belgian endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil.
Use the ½ cup of reserved marinate as a plate sauce. Garnish with mint.
Serves 12 Cooking time 20 minutes.
15 Poppy House Road
Rio Vista, California 94571