French In A Flash: Grilled Lamb Chops With Port Syrup, Garlic Confit, And Sauce Vierge 'Persillade'

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
2046
FAT
539%
CHOL
82%
SOD
28%

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Ingredients for 2 servings

Garlic Confit:

1 head of garlic, minus the three cloves you will use for the marinade, all skinned but intact

3/4 cup olive oil

1 1-pound Frenched rack of lamb, well trimmed of any fat or nerves, cut into chops

Salt

Marinade:

1/3 cup olive oil

1/3 cup port

3 cloves of garlic, smashed

1 bunch of parsley stems (reserve the leaves for the sauce vierge)

1 twig of rosemary, snapped

A good amount of coarsely ground black pepper

Sauce Vierge "Persillade":

1 head of confited garlic

1/2 cup garlic oil

2 tablespoons sherry vinegar or lime juice

3/4 cup fresh flat leaf parsley leaves, chopped

The leaves from 1 stem rosemary, chopped

Salt and pepper

Port Syrup:

1/2 cup port

1/4 cup sugar

Pinch of salt

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