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Grilled Lamb Chops Scottaditi

  • Grilled Lamb Chops Scottaditi
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Grilled Lamb Chops ScottaditiGrilled Lamb Chops Scottaditi with mushrooms, garlic confit and mint will send you over the edge. And when it’s from Mario Batali, who can go wrong! He made this dish on Good Morning America during an appearance in 1999.

Scottaditi is an Italian word that roughly translates to “burn your fingers,” meaning these chops look so good that you cannot resist picking them up the moment they come off the grill.

You can prepare the chops on the grill or you can broil them. And take your pick from the mushroom family: pom-poms, preferably, but cremini or button mushrooms will do just fine.

Keep in mind that it’s best to let your lamb chops sit in the refrigerator for 6 hours after applying the spice rub. You can prepare them immediately after applying the rub, but it is better to let them soak up the spice for a few hours before cooking.

Ingredients for the Mushroom Mix

5 tablespoons extra-virgin olive oil
20 whole garlic cloves, peeled
2 cups sweet vermouth
8 rib lamb chops, 1 1/4 inches thick, trim fat
salt and pepper (to taste)
8 ounces button mushrooms (or other types if you prefer) sliced 1/8 inch thick
4 mint sprigs, leaves only

Ingredients for the Spice Rub

8 rib lamb chops, 1 1/4 inches thick, trim fat
1/4 cup sugar
1/4 cup salt
1/4 pepper
1/4 cup rosemary

Directions

1. Mix the spice rub together in a large bowl. Sprinkle the chops liberally on both sides (you may save what is left of the spice rub in your refrigerator). Ideally you would let the chops chill in the refrigerator for 6 hours after applying the spice rub.

2. In an 8 to 10-inch skillet, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and sauté slowly until browned on all sides, shaking the pan to keep them moving, about 10 minutes. Add vermouth and cook at a low boil until the liquid is reduced to 1/4 cup, less than 15 minutes. The garlic should be very soft at this point. Set aside.

3. Grill or broil chops until medium rare, 4 to 5 minutes per side. Heat the remaining 3 tablespoons of olive oil in a 12- to 14-inch sauté pan over high heat. Add the mushrooms and sauté over high heat until brown and soft, 3 to 4 minutes. Add the garlic and vermouth reduction to the mushrooms and stir to coat. Stir in the mint leaves and remove from the heat.

4. Season the mushroom and garlic mixture with salt, pepper and spoon onto the centers of 4 serving plates. Lean 2 chops against the mushroom mix on each plate. Serve immediately.

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