Costolette di Abbacchio

Method

1. Remove the lamb chops from the refrigerator 30-60 minutes before cooking to bring them to room temperature.
2. Lightly massage the meat with your hands.
3. Peel the garlic cloves and place them in a saucepan with cold water. Bring to a boil, then drain. Repeat this process two more times (three times total) to mellow the garlic.
4. In a bowl, combine the blanched garlic, olive oil, chopped chili pepper, fresh mint, lemon zest, and salt. Mix well to make the sauce.
5. Heat a grill or griddle over high heat.
6. Place the lamb chops on the hot grill and cook until a golden crust forms, then turn and cook the other side. Do not turn too early.
7. Serve the lamb chops hot, with the sauce on the side or spooned over.