search
Loading
|  home | feedback | help          
StarChefs
Recipes Interview Restaurants
Biography

 

Mario Batali Home!
Cookbooks
 

Grilled Lamb Chops "Scottaditti" with Pom Pom Mushrooms, Garlic Confit and Mint

Yield: 4 entrée servings

  • 8 lamb rack chops, 1-inch thick, cleaned and trimmed
  • 20 cloves white garlic, peeled
  • 8 Tablespoons extra virgin olive oil
  • 1 cup sweet wine, such as Malvasia
  • 2 cups dry white wine
  • 4 sprigs mint, leaves removed
  • 1/2 pound pom pom mushrooms, sliced 1/8-inch-thick
  • Salt and pepper to taste

Preheat barbecue or broiler.

In a 8-inch to 10-inch pan, heat 4 tablespoons of the olive oil over medium heat and add peeled garlic cloves. Sauté slowly until browned on all sides, shaking pan to keep them moving, about 10 minutes. Add sweet wine and dry white wine and cook at a slow boil until liquid is reduced to 1/4 cup. Garlic should be very soft at this point. Remove garlic and liquid and set aside.

Season lamb chops with salt and pepper and cook over hot grill until medium rare, about 4 to 5 minutes per side.

Heat the remaining olive oil in a large 12-inch to 14-inch sauté pan over high heat. Add pom pom mushrooms and sauté until brown and soft, about 3 to 4 minutes. Pour garlic and liquid into pan with pom poms and stir to coat. Add mint leaves and remove from heat.

Season mushroom and garlic mixture with salt and pepper and arrange in center of the plates. Remove chops from grill and arrange leaning against mushrooms. Serve immediately.


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy