Grilled
Lamp Chops "Scottaditi" with Garlic Confit
and Mint
"Scottaditi are little Roman-style lamb chops
that are impossible to stop eating once they have
landed on the table. Both American and New Zealand
lamb are delicious, with American chops being larger
than their Kiwi cousins and the down-under lamb being
substantially less expensive. For this dish, I prefer
smaller chops and buy the New Zealand stuff. Were
I preparing a rack of lamb cooked whole, I would buy
American."
-Mario Batali
Ingredients:
• ½ cup EXTRA-VIRGIN OLIVE OIL
• 30 cloves GARLIC, peeled
• 2 cups DRY WHITE WINE
• 1 cup SWEET 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
Procedure:
1. Preheat the grill or broiler.
2. 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 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
.
3. 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.
4. Season the garlic mixture with salt and pepper
and add the mint leaves. Spoon into the center of
four warmed plates, lean the chops against the garlic
and serve immediately.
Serves 4
This recipe is printed with the express permission
of Mario Batali and Harpers Collins Publishers Inc.
No part of this recipe may be used or reproduced
in any manner whatsoever without written permission.
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