Ingredients
4 lemons, zested
2 tablespoons black pepper
1 tablespoon each granulated garlic and granulated onion
Salt
12 lamb rib chops
2 small chickens, quartered
Non-aerosol olive oil cooking spray
1 cup bone broth
Watercress and pea tendrils
For the Sauce:
½ cup white wine vinegar
¼ cup sugar
1 tablespoon kosher salt
2 shallots, coarsely chopped
2 large cloves garlic, crushed
1 cup mint, packed
1 large bunch parsley, stemmed
Directions
Serves: 6 to 8
Dry the zest of 4 lemons on a small parchment-lined baking sheet in a low temperature oven (250°F) for 30 minutes. Combine with black pepper, granulated garlic and granulated onion. Salt the chops and the chicken and liberally and season with the lemon pepper.
Raise heat of oven to 425°F. Spray the chicken with oil and roast it with 2 halved lemons to an internal temperature of 160°F, 45 to 60 minutes. Remove and drop heat to 375°F.
Heat a cast-iron skillet over medium-high heat. Char the chops and 2 more halved lemons for 2 minutes on each side for chops. If you like the chops more well done, add a splash of broth and finish in oven, 5 minutes more.
For the sauce, heat the vinegar with sugar and salt until dissolved, then place in food processor with shallots and garlic and pulse 7 to 8 times. Add mint and parsley and pulse again to form a thick herb sauce.
Serve the chops, chicken and lemons on bed of watercress and pea tendrils with sauce on the side.