Mint and Mustard Dipping Sauce
Served with broiled loin lamb chops brushed with the garlic oil. The file stops before the broiling step and doesn't say how the radicchio is used; it's probably for serving.
Ingredients
- 2/3 cup Olive oil, extra-virgin, eyeball it
- 2 clove Garlic, smashed
- 12 Lamb chop, loin, 1/2 to 3/4 inch thick
- Salt
- Black pepper
- 3 tbsp Whole grain mustard, rounded
- 2 tbsp White wine vinegar, 2 splashes
- 1 tbsp Honey, a good drizzle
- 1/4 cup Mint, leaves, a couple of handfuls of sprigs, 4 leaves reserved for garnish
- 4 leaf Radicchio
Directions
- Preheat the broiler to high. Warm the garlic in the oil in a small saucepan over low heat 5 minutes, then remove from the heat.
- Brush the chops with 3 teaspoons of the garlic oil and season with salt and pepper.
- In a food processor or blender, add the mustard, vinegar and honey and stream in the remaining garlic and oil with the motor running.
- Turn it off, add the mint and pulse to work in the leaves.