2# lamb loin chops
7 blood oranges
1 bunch of Vietnamese mint
2# mustard greens
2 head garlic peeled
1 shallot peeled and minced
2 scallions thinly slice on a bias
6 Thai chilies sliced thinly crosswise
extra virgin olive oil
salt and pepper
The day before: crush 3 sprigs of the mint, crush half the garlic,
and add half the chilies to a bowl. Add 1/4 cup of Worcestershire
sauce, 1T of fish sauce, and canola oil to cover. Mix and pour over
the lamb chops, let marinate for 24 hours.
Juice 3 of the blood oranges, zest and supreme the other 4; set
aside in a mixing bowl. Pick and tear the leaves of 2 sprigs of
the mint, mince, add 3 cloves of garlic, add the shallot, scallions
and remaining chilies. Season with fish sauce, Worcestershire sauce,
honey and the extra virgin olive oil, salt, pepper and a little
sugar to balance. Set aside at room temperature and let the flavors
Season and grill the lamb chops to the desired temperature. Saute
the mustard greens in olive oil and season with salt and pepper.
Serve the lamb with the greens and orange relish to dress.