Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic

1 bulb green garlic, root and dark green parts trimmed, outer layer removed, or 2 mature garlic cloves, peeled
Kosher salt
6 brined, jarred grape leaves
Olive oil blended with vegetable oil, for shallow frying
¾ cup orzo pasta
4 3/4- inch-thick lamb blade chops (1 1/2 pounds)
Sea salt
freshly ground black pepper
1 cup good-quality lamb or chicken stock
2 large egg yolks
3 tablespoons fresh lemon juice

Nutritional Information
- Nutritional analysis per serving (4 servings)
  878 calories; 72 grams fat; 20 grams saturated fat; 40 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 214 milligrams cholesterol; 557 milligrams sodium

4 servings

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.
Pat grape leaves dry with paper towels. In a medium skillet, heat 1/4 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.
In a medium saucepan of boiling salted water, cook orzo until al dente. Drain, rinse under cold water and return to saucepan.
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.
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.
Transfer chops and orzo to plates. Garnish with fried grape leaves and serve.

1 hour