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Mario Batali Home!

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.

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