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'Burn Your Fingers' Lamb - {D'Agnello Scottadito} Recipe - Cooking Index

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'Burn Your Fingers' Lamb - {D'Agnello Scottadito}

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlExtra-virgin olive oil
3/4 cup 177mlDry 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   Bacon - cut 1/2" strips
1   Shallot - minced
2 cups 320g / 11ozCooked cranberry beans
1 cup 237mlChicken stock
2 tablespoons 30mlUnsalted butter

Recipe Instructions

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.

Source:
"MELTING POT with Rocco DiSpirito - (Show # MP-1B54) - from the TV FOOD NETWORK"

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