'Burn Your Fingers' Lamb - {D'Agnello Scottadito} Recipe - Cooking Index
'Burn Your Fingers' Lamb - {D'Agnello Scottadito} Recipe - Cooking Index
| 1/2 cup | Extra-virgin olive oil | |
| 3/4 cup | Dry white wine - divided | |
| 3 | Juniper berries - crushed | |
| 3 | Peppercorns - crushed | |
| 2 | Garlic cloves - minced | |
| 1 | Fresh bay leaf - torn small pieces | |
| 2 | Lemons - cut into wedges | |
| 12 | Baby lamb chops (small) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 x | Bacon - cut 1/2" strips | |
| 1 | Shallot - minced | |
| 2 cups | Cooked cranberry beans | |
| 1 cup | Chicken stock | |
| 2 tablespoons | Unsalted butter |
Whisk together oil and 1/2 cup of the wine. Mix in juniper berries, peppercorns, garlic, and bay leaf in a bowl. Add lemon wedges and mix well. Marinate lamb chops for at least 12 hours, turning the pieces occasionally.
Heat a grill or grill pan.
Remove lamb from marinade and pat dry. Sprinkle with salt and pepper.
When the grill is very hot, grill the lamb chops about 3 minutes on each side, basting occasionally with marinade. Remove from the pan and keep warm.
Meanwhile, cook the bacon in a saute pan. When crispy, remove the bacon from the pan. Deglaze pan with the remaining wine, scraping up tiny bits. Add the shallots and cook until aromatic. Add cranberry beans and chicken stock and cook until stock is reduced. Whisk in butter and bacon, and season with salt and pepper. Serve with lamb chops.
This recipe yields 4 servings.
Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B54) - from the TV FOOD NETWORK
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