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Grilled Lamb Chops "scottaditti" with Pom Pom Mushrooms

8 Lamb rack chops; 1" thick, trimmed, cleaned
20 White garlic cloves; peeled
8 tb Virgin olive oil; divided
1 c Sweet wine; such as malvasia
2 c Dry white wine
Salt; to taste
Freshly-ground black pepper; to taste
4 Mint sprigs; leaves removed
1/2 lb Pom pom mushrooms; sliced 1/8" thick


Preheat barbecue or broiler. In a 8- to 10-inch pan, heat 4 tablespoons of the olive oil over medium heat and add peeled garlic cloves. Saute slowly until browned on all sides, shaking pan to keep them moving about 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, about 4 to 5 minutes per side. Heat 4 tablespoons olive oil in a large 12- to 14-inch saute pan over high heat. Add pom pom mushrooms and saute until brown and soft (about 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. This recipe yields 4 servings.



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