Lamb Rib Chops Scottadita

1. In 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.
2. Set aside 1/2 cup for later use.
3. Pour thin layer of the blended mix into a container and place the rib chops in mixture. Pour rest of mixture over the chops. Refrigerate for at least 1 hour.
4. Thirty minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare.
5. Briefly grill radicchio and endive.
6. To serve, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive. Squeeze lemon juice over radicchio and endive followed by a light sprinkling of grated lemon peel, salt, pepper and extra virgin olive oil. Use reserved 1/2 cup marinade as a plate sauce and garnish with mint.

Photo courtesy of the American Lamb Board