2 lg. garlic heads
1 qt. water
1 tbsp. creme fraiche or sour cream, room temp.
18 basil leaves
Salt & freshly ground white pepper
6 thick-cut lamb chops, trimmed
1 tbsp. olive oil

Separate garlic cloves and remove peels. Half cloves lengthwise; discard green or yellow shoots. Bring water to boil. Add garlic and boil 5 minutes. Drain. Repeat blanching process 3 times, changing water each time. Puree garlic in processor. Add creme fraiche and blend until smooth. Add basil and mix just to incorporate. Season puree with salt and pepper.

Preheat broiler. Brush chops with oil. Season with salt and pepper. Broil to desired degree of doneness. Spread each chop with 2 tablespoons puree. Broil until puree begins to brown. Serve chops immediately. Serves 6.