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 olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper. Blend until a smooth consistency is reached. Set aside ½ cup for later use. Pour a thin layer of the blended mix into a nonreactive container. Place rib chops in the mixture. Pour rest of mixture over chops. Refrigerate for at least 1 hour.

Approximately 30 minutes before cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.

For each serving: Accompany one rib chop with a wedge of radicchio and ½ head of Belgian endive. Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil.

Use the ½ cup of reserved mariande as a plate sauce. Garnish with mint.