Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic

Preparation

1. Step 1

   Slice green garlic crosswise very, very thinly or grate mature garlic on a Microplane. In a small bowl, toss garlic with a large pinch of kosher salt.

2. Step 2

   Pat grape leaves dry with paper towels. In a medium skillet, heat ¼ inch of blended oil until shimmering. Add 1 grape leaf at a time and fry over medium heat, turning once until crisp and translucent, 15 to 20 seconds. Using tongs, transfer to paper towels.

3. Step 3

   In a medium saucepan of boiling salted water, cook orzo until al dente. Drain, rinse under cold water and return to saucepan.

4. Step 4

   Heat a grill or grill pan. Season chops on both sides with sea salt and pepper. Grill over medium-high heat, turning once, until almost medium, about 8 minutes. If a chop curls, snip one edge with kitchen scissors. Transfer to a platter.

5. Step 5

   Heat stock to barely simmering. In a glass or stainless bowl, whisk egg yolks with lemon juice. Whisk in hot stock in a steady stream. Set orzo over medium-high heat. Stir in yolk-stock mixture (avgolemono) and salted garlic, and cook, stirring, until slightly thickened, about 2 minutes. Season with sea salt and pepper.

6. Step 6

   Transfer chops and orzo to plates. Garnish with fried grape leaves and serve.