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The Girl and the Fig Cookbook
Chef John Toulze and owner Sondra Bernstein share recipes from the Sonoma wine country.
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Grilled Lamb Chops With Garlic Confit and Mint
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By Mario Batali
INGREDIENTS:
- ½ cup extra-virgin olive oil
- 30 cloves garlic, peeled
- 2 cups dry white wine
- 1 cup sweet white wine, such as Malvasia
- One 8-rib rack of lamb, trimmed and cut into chops
- Salt and freshly ground black pepper
- 4 sprigs mint, leaves only
Preheat the grill or broiler.
In an 8- to 10-inch sauté pan, heat the olive oil over medium heat. Add the garlic cloves and sauté slowly, shaking the pan frequently to keep the garlic moving, until browned on all sides, about 10 minutes. Add the wines, bring to a slow boil and cook until the liquid is reduced to ¼ cup; the garlic should be very soft. Remove from the heat and set aside.
Season the lamb chops with salt and pepper. Grill or broil, turning once, until medium-rare, 4 to 5 minutes per side. Transfer to a platter.
Season the garlic mixture with salt and pepper and add the mint leaves. Spoon in the center of four warmed plates, lean the chops against the garlic, and serve immediately.
Recipes © 2005 Mario Batali, from Molto Italiano
Yield: 4 Servings
Round Out the Meal:
With fennel custard or Roman-style artichokes.
Kid Friendly:
Serve garlic confit on the side.
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