4 (5-6 ounce) American lamb loin chops, 1 to 1 1/4-inch thick 3 Tbsp. finely chopped fresh basil, oregano or parsley 1 Tbsp. olive oil 3 Tbsp. water 1/2 tsp. bottle minced garlic or 1 garlic clove, minced 1/2 tsp. paprika 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. white pepper 1 large pear, cored and cut lengthwise into thin wedges 2 to 2 1/2 cups shredded greens (Boston lettuce, leaf lettuce or romaine)
In small bowl, combine finely chopped herb, olive oil, water, garlic, paprika, salt and peppers. Mix well. Brush chops lightly with some of the herb mixture. Grill over moderate coals or broil 4 inches from heat source for 5 minutes. Turn chops and brush with herb mixture. Reserve remaining herb mixture. Continue cooking for 5 to 7 minutes or to desired doneness. Meanwhile in a small skillet combine remaining herb mixture and pear wedges. Cook over medium heat for 4 to 5 minutes, turning frequently to coat evenly with mixture. Cook just until pears are coated and heated through. Serve chop and pear wedges on a bed of greens.