How to make it

  • In a medium saucepan, heat 3 tablespoons of the olive oil.
  • Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes.
  • Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper.
  • Cover and cook over very low heat until barely softened, about 15 minutes.
  • Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.
  • Meanwhile, preheat a grill pan.
  • Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper.
  • Rub the rosemary onto the chops.
  • Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
  • Spoon the vegetables onto plates and top with the lamb chops.
  • Garnish with the remaining 2 tablespoons of mint and serve.
  • Notes Have your butcher french the chops.

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    " It was excellent "
    elgab89 ate it and said...
    Did anybody said lamb? I love it - what can I say, I am a meatatarian!
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