Herb and Parmigiana Crusted Lamb Chop with Sweet Corn
I cook for me, so if you find a date or have a family, just multiply the ingredients by that number. :D
CORN
1 fresh cob
1/8 tsp finely chopped fresh rosemary
1 TB Hellmanns mayo
Squeeze of fresh lime
Pecorino Romano cheese
salt and pepper
(Corn is so sweet in summer that herbs aren't really needed, but this is a recipe you can use all year.)
Mix mayo, rosemary, lime and pepper.
Pull down husk of corn without removing them from ear. Pull out silks.
Slather corn with mayo mix and sprinkle with parm cheese.
Pull the husks back up to protect the kernals, use an extra piece of husk to tie the tops together. Wrap in foil.
Grill for 30 minutes, turning every 10 minutes
Herb and Parmigiana Crusted Lamb Chops
2 Lamps chops
1-2 cloves garlic
1 tsp mint
2 tsp parsley
1/2 tsp rosemary
olive oil
salt and pepper
pecorino romano cheese
mince garlic and make paste with kosher salt and the back of your knife. Finely chop the herbs and mix with the garlic paste. Drizzle olive oil on lamb chops and rub the herb mix on both sides. Refridgerate for 1 hour.
Bring to room temp before grilling (about 15 minutes) and crust with pecorino on both sides.
Grill 2 mintues on first side and 3 minutes on second side for medium rare.
NOTE: Oil the grill before you put the chops on....the crust will stick if you don't!
ENJOY!!
| 
