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Grilled Lamb Chops With Mushroom Funghetto - from Pricci
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From the Menu of . . . Pricci
500 Pharr Road, Atlanta
404-237-2941
Q: We recently had dinner at Pricci, and on this night one of the menu specials was lamb chops. They were wonderful. I would love to prepare this for my family, if the chef would be so kind as to share the recipe.
-- Linda Rhodes, Norcross
A: Chef Piero Premoli shared much more than his lamb chop recipe; he crafted a special-occasion dinner menu featuring dishes from three regions of northern Italy: an appetizer from Liguria, the entree from Tuscany and a dessert from the Piedmont. The recipes are part of an ambitious project he has undertaken at Pricci: to create a fixed-price menu that each month highlights the food and wine of one of Italy’s 20 regions. The beauty of this menu is that much of the work can be done in advance, perfect for a romantic setting. The dessert trio can be made a day or two before serving, as can the herbed crumb mixture for the shrimp. The lamb chops should marinate overnight, and everything else can be prepped a day or several hours before dinner. Hands-on time before dinner is just a few minutes to move the shrimp and radicchio in and out of the oven, sauté the mushrooms and grill the lamb (it cooks quickly).
— Deborah Geering, for the Journal-Constitution
See links below for the accompanying appetizer and dessert recipes.
Hands on time: 12 minutes Total time: 8 hours and 20 minutes Serves: 2
Ingredients:
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1 cup crushed Italian tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
1 ounce (about 1/4 cup) fresh rosemary, roughly chopped
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
6 thick-cut Frenched rib lamb chops
1 tablespoon butter
9 ounces wild mushrooms
1/4 cup veal jus
Instructions:
In a 9-inch square baking dish, combine the tomatoes, olive oil, lemon juice, mustard, rosemary, garlic, salt and pepper and whisk until well combined. Marinate the lamb in tomato mixture in the refrigerator overnight.
To cook, preheat the grill. In a sauté pan over medium-high heat, melt the butter and then add mushrooms and sauté until tender, 4 to 5 minutes. Wipe off the extra marinade from the chops and grill to desired doneness, about 3 minutes per side for medium-rare.
Arrange half the mushrooms on each of 2 plates. Top with 3 chops each. Drizzle each with half the veal jus.
To cook, preheat the grill. In a sauté pan over medium-high heat, melt the butter and then add mushrooms and sauté until tender, 4 to 5 minutes. Wipe off the extra marinade from the chops and grill to desired doneness, about 3 minutes per side for medium-rare.
Arrange half the mushrooms on each of 2 plates. Top with 3 chops each. Drizzle each with half the veal jus.
Notes:
The total time listed includes 8 hours' (overnight) marinating time.
Although Piero Premoli uses a combination of beautiful wild mushrooms -- shiitake, maitake and chanterelle -- you can substitute any combination, such as shiitake and cremini. For the veal jus, look for a high-quality concentrated stock available in grocery and specialty stores, then dilute according to package directions . If you wish, you could dress this plate with a simple sautéed vegetable, such as kale or chard -- both of which are served in Tuscany in the winter.
Although Piero Premoli uses a combination of beautiful wild mushrooms -- shiitake, maitake and chanterelle -- you can substitute any combination, such as shiitake and cremini. For the veal jus, look for a high-quality concentrated stock available in grocery and specialty stores, then dilute according to package directions . If you wish, you could dress this plate with a simple sautéed vegetable, such as kale or chard -- both of which are served in Tuscany in the winter.
Nutrition:
Per serving: 999 calories (percent of calories from fat, 39), 53 grams protein, 111 grams carbohydrates, 19 grams fiber, 46 grams fat (11 grams saturated), 134 milligrams cholesterol, 1,667 milligrams sodium.
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