Chops "Scottaditti" with Pom Pom Mushrooms, Garlic Confit
Yield: 4 entrée servings
- 8 lamb rack chops, 1-inch thick,
cleaned and trimmed
- 20 cloves white garlic, peeled
- 8 Tablespoons extra virgin olive
- 1 cup sweet wine, such as Malvasia
- 2 cups dry white wine
- 4 sprigs mint, leaves removed
- 1/2 pound pom pom mushrooms, sliced
- 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
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
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.