Scottadita

By LeeBoruchow

Scottadita translates to "burn the fingers," since these little lamb chops are so good that you will burn your fingers grabbing at them hot off the grill.

Ingredients

• 2 lemons, zested
• 1/4 cup tightly packed mint leaves, plus 1 bunch
• 1 tbsp sugar
• 1 tsp each salt and freshly ground black pepper, plus extra to taste
• 2 racks lamb chops, frenched and separated
• 2 cups lemon balm leaves
• 1/4 cup extra-virgin olive oil, plus 1/2 cup, plus extra
• 30 garlic cloves, peeled
• 2 cups dry white wine
• 1 cup malvasia, or other sweet wine

Details

Servings 4

Preparation

Step 1

In a food processor, combine 1/4 cup mint leaves, sugar, 1 tsp each salt and pepper, and lemon zest. Pulse until resembling coarse sand. Drizzle a small amount of oil and stir into the mixture, then rub all over the lamb chops. Cover and set aside at room temperature.

Blanch the lemon balm and 1 bunch of mint in salted boiling water for 30 seconds, then drain thoroughly. Add lemon balm and mint and 1/4 cup oil in a food processor a pulse until it comes roughly together.

Heat 1/2 cup oil over medium heat and add garlic cloves. Stir frequently until cloves are browned, about 10 minutes. Add wines and bring to a slow boil. Reduce by 3/4 and garlic is quite soft. Spoon garlic into a serving bowl.

Preheat grill. Grill lamb chops, turning only once, about 2 minutes per side. Plate lamb and serve with lemon balm pesto and the garlic confit.