Oct 10, 2008 9:25 am US/Eastern
Gridiron Griller: Johnny Ram Chops
MIAMI (CBS4) ―
When John Offerdahl was in high school, his mom wore this dramatic bob hairstyle that looked like a ram with swirling horns. His teammates saw her in the stands and starting calling him Johnny Ram. The name stuck and it came to signify his hardheaded way of tackling. Today he has the stiff necks to prove it! Football aside, Offerdahl says he has always loved lamb, but only had it at Easter in Wisconsin. With year-round grilling in South Florida, tasty chops can be enjoyed anytime.
PREP: • 12 double lamb rib chops
• kosher salt and fresh ground pepper
• 10 oz. dried or fresh fettuccine pasta, cooked al dente and drained
• 1 T. olive oil
• 3 cups fresh arugula
• 1 cup fresh mint leaves chopped coarsely
• zest of one lemon
Sprinkle both sides of lamb chops lightly with salt and pepper. Set aside and toss the pasta with olive oil, arugula, and mint. Prepare mint pesto.
READY:Mint Pesto • 1/2 cup fresh arugula
• 1/2 cup fresh basil
• 1/4 cup olive oil
• 2 T. toasted pine nuts
• 2 T. lemon juice
• 3 cloves garlic, minced
• 2 oz. Shredded parmesan or pecorino chz
• 1/2 tsp. crushed red pepper
Combine all but last 2 ingredients in a blender or food processor and blend until smooth. Scrape down the bowl and add the cheese and red pepper. Cover and process just until combined.
LETS GRILL! Oil and heat grill to medium-high temperature of 450˚. Place lamb on grill rack directly over heat. Cover and grill for about 10 minutes, turning once. Toss the pasta mixture with half of pesto, top with mint pesto and sprinkle with 1/4 cup toasted pine nuts. Serve the remaining pesto on the side.
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