Ingredients
For the Lamb Chops • Preheat grill to highest setting • 8 to 12 lamb rib chops • salt and pepper to taste • 1/2 teaspoon chili pepper flakes • 2 tablespoons fresh rosemary leaves, chopped fine • 2 tablespoons extra virgin olive oil • pinch of sea salt • 3 fresh lemons cut in half
For the Braising Greens • 1/4 cup extra virgin olive oil • 4 cloves garlic, thinly sliced • 3 whole shallots, peeled, thinly sliced • 1/2 teaspoon chili pepper flakes • 1 head swiss chard, cut crosswise into 3/4-inch wide ribbons, washed, and dried (Note: Escarole or any other hearty, heavy leaf green can be substituted. Use kale, dandelions, turnip tips or all four.) • salt and pepper to taste • juice of 1 fresh lemon
Cannellini Al Aglio Olio • 1 pound dried cannellini beans, presoaked for 6 hours • 4 tablespoons extra virgin olive oil • 1 small onion, chopped fine • 3 garlic cloves, minced • 1/2 cup dry white wine • salt and pepper to taste • 1 sprig fresh rosemary • 2 bay leaves |
Directions
For The Lamb Chops
- Lightly pound lamb chops to approximately 1/4-inch thick. Season with salt and pepper, chili flakes, and rosemary.
- Grill very quickly over a hot fire or in a very hot cast iron skillet, turning once and grilling 1 1/2 to 2 minutes per side for medium (pink color). When ready to serve, drizzle with olive oil, sprinkle with sea salt, and a squeeze of fresh lemon. Serve immediately.
For The Braising Greens
Heat 10 to 12-inch skillet over medium to high heat. Add garlic, shallots, chili pepper flakes, and lightly brown. Add all greens and cook, mixing thoroughly until wilted, about 7 minutes. Continue to cook until tender.
- Season with salt and pepper, squeeze the juice of 1 lemon over mix, and serve immediately.
Cannellini Al Aglio Olio
Heat 2 tablespoons extra virgin olive oil in a medium size skillet and sauté onions until lightly brown. Add garlic and cook for 2 minutes more and set aside.
- Rinse soaked beans in colander. Place beans in a large pot and cover with cold water. Bring to a simmer, skimming any foam that comes to the surface. Add cooked onions and garlic, wine, rosemary, and salt and continue to simmer for 45 minutes, adding water or wine as needed. The liquid should cook down nicely toward the end and should be slightly thick.
- When beans are tender and cooked through, drain any excess liquid, stir in remaining extra virgin olive oil and re-season.
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