Grilled Lamb Chops Scottaditti with Pom Pom Mushrooms
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Ingredients
| 8 | lamb rack chops, 1-inch thick, trimmed, cleaned | | 20 cloves | white garlic, peeled | | 8 tbsp. | virgin olive oil, divided | | 1 cup | sweet wine (such as malvasia) | | 2 cups | dry white wine | | Salt, to taste | | Freshly ground black pepper, to taste | | 4 sprigs | mint, leaves removed | | 1/2 lb. | pom pom mushrooms, sliced 1/8-inch thick |
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Instructions
Preheat barbecue or broiler. In a 8- to 10-inch pan, heat 4 tbsp. 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, approximately 10 minutes. Add sweet wine and dry 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, 4 to 5 minutes per side. Heat 4 tbsp. olive oil in a large 12- to 14-inch sauté pan over high heat. Add pom pom mushrooms and sauté until brown and soft (3 to 4 minutes). Pour garlic and its liquid into pan with pom poms and stir to coat. Add mint leaves and remove from heat.
Season mushrooms and garlic mixture with salt and pepper and arrange in center of the plates. Remove chops from the grill and arrange leaning against mushrooms. Serve immediately.
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