Yield: 12 servings. 12 American lamb rib chops, frenched 1½ cups extra virgin olive oil 30 cloves garlic, crushed ½ cup white wine ¼ cup lemon juice ½ cup mint leaves ¼ cup rosemary sprigs ¼ cup Italian parsley leaves ¼ cup lemon zest ½ tsp. crushed red pepper flakes to taste, salt and pepper 3 heads radicchio, quartered 6 heads Belgian endive, halved lengthwise as needed, lemon juice as needed, grated lemon peel as needed, olive oil In a blender or food processor, combine ...
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