Last Christmas, this was the main course in the six-course dinner I made for friends. I served it with a side of lemon pasta and creamy mashed potato. It was also my first attempt at plating food, so it didn't turn out like I wanted it to, but it was easy to make and the friends loved it. I have reproduced the recipe below for those that want to try it. I didn't have sweet vermouth/Malvasia to add, so I subsitituted it with a sweetish wine I had at home. Enjoy!
Step 1
Preheat the grill or broiler
Step 2
4 tablespoons extra-virgin olive oil
30 cloves garlic (peeled)
2 cups dry white wine
1 cup sweet wine (such as Malvasia) or sweet vermouth
4 springs of mint (leaves only)
In an 8-inch to 10-inch pan, heat 4 tablespoons of the olive oil over medium heat. Add the garlic cloves and sauté slowly, shaking pan to keep garlic moving, until brown on all sides (about 10 minutes). Add the mint. Add sweet wine and dry white wine, bring to a boil, cook until liquid is reduced to ¼ cup; the garlic should be very soft. Remove from heat and set aside.
Step 3
1 8-rib rack of lamb (trimmed and cut into chops)
1 tablespoon salt
1 tablespoon mint
1 tablespoon sugar
Squeeze of lemon juice
Drizzle of olive oil
Make the rub with sugar, salt, mint and lemon juice and put on the chops. Drizzle with olive oil or vermouth. Grill or broil, turning once, until medium rare (about 4 to 5 minutes per side). Transfer to a platter.
Step 4
Salt and freshly ground black pepper
Season the garlic mixture with salt and pepper. Spoon into the centre of four warmed plates, lean the chops against the garlic, and serve immediately.
