12 single baby rib lamb chops, frenched (about 2 to 2 1/2 pounds) |
1/2 cup extra-virgin olive oil |
2 tablespoons minced garlic |
2 tablespoons minced fresh rosemary leaves |
2 tablespoons minced fresh mint leaves |
4 tablespoons fresh squeezed orange juice |
2 teaspoons essence, recipe follows |
1 teaspoon salt |
1 teaspoon finely grated orange zest |
1/2 teaspoon ground black pepper |
mint pesto, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch |
published by william morrow, 1993. |
3 ounces fresh mint leaves |
1/4 cup parmesan |
2 1/2 tablespoons toasted pine nuts |
1 tablespoon minced garlic |
1/2 cup extra-virgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |