Lamb with Arugula Dipping Sauce (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat grill pan over high heat.
2. 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.
3. 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.
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