I recently made this dish at home after searching and talking to a local meat shoppe producer in Paris, Ontario.
I picked up One 8-rib Rack of Lamb, brought it home and set about making my dish. I had garlic, oils, wine, and mint at home. Using the recently purchased rack of lamb as my inspiration i set about making this recipe and wrote down the measurements as I went. I should point out that I was only cooking for 2 people so the measurements are pretty small.
Ingredients:
1/4 cup Extra-Virgin Olive Oil
15 cloves Garlic, peeled
1 cup Dry White Wine
1 cup sweet wine, I used Madeira
One 8-rib Rack of Lamb, trimmed and cut into chops
Course Sea Salt and fresh cracked pepper to season
3 sprigs Mint, leaves only, chiffonade
Preparation:
Preheat Grill or Broiler
In a 8- to 10-inch saute pan, heat the olive oil over medium heat. Add the garlic cloves and saute slowly, shaking the pan so that the garlic is browned evenly on all sides, about 10 minutes. Add the wines, bring to a slow boil, and cook until the liquid is reduced to 1/4 cup; the garlic should be very soft. Remove from heat and set aside.
Season the lamb chops with the salt and pepper, coating both sides. Grill or broil, turning only once, until medium rare, 3 to 5 minutes per side. transfer to a plate.
Season the garlic mixture with the salt and pepper and add the mint leaves. Spoon the garlic and mint into the center of the serving plates, lean the chops against the garlic, and serve.
The tender lamb, the carmelized/sweetened garlic, and the mint are a wonderful combination of flavours, I only wish I could take credit for it, but its an old standby in culinary history.