GRILLED LAMB CHOPS IN TWO WINES WITH MUSHROOMS, ARTICHOKES, AND CAPERS#(74)

          Here is another recipe using two wines; grilled lamb chops in white port and Pinot Grigio; with artichoke hearts, crimini mushrooms with lemon zest and the juice of two lemons. What I lke about this recipe is that it is in a light sauce and the combination of the artichokes and and mushrooms and ths addition of lemon flavors and capers will also add to making this a great recipe.  Please let me know how you like it as I certainly do! ENJOY

INGREDIENTS:

     1 or 2 lamb chops for each person grilled on

     gas grill or on one that goes on top of  a gas burner

     1/2 cup of virgin olive oil

     1 stick of unsalted butter

     1 lb of crimini mushrooms cut in quarters

     2 lemons, first taking the zest off (not the white part)

     and then using a jucier to get the juice from each lemon

     1 can of  artichoke hearts without the vinegar (if you must

     use the vinegar kind, rince them well under cold water

     a good handful of large capers (rinced in cold water)

     4 to 6 peeled, smashed, minced, garlic
     1/3 bottle of sparkling white wine and1/3 bottle of pino gregio

     1/4 cup of grated Parmagaino Reggiano

     slight handful of dried parsley

     good pinch of salt

     good pinch of coarse pepper

DIRECTIONS:

    1. grill 8 to 12 lamb chops which you have lightly sprinkled

        garlic salt on both sides on either an outdoor gas grill or one

        of those cast iron grills that goes over a indoor gas burner

        until rare or medium rare

    2. pour the virgin olive oil and stick of  butter in a large fry pan

    3. when the oil and butter get hot add the lamb chops to the pan

        and cook them for an additional 5 minutes on each side; remove

        and set aside

    4. add the mushrooms to the fry pan and fry until brown

    5. add the artichoke hearts, garlic, salt an pepper, parsley and 

       capers to the pan and stir in until incorporated

    6. add the two wines into the pan and stir cooking it into

       the other ingredients for about 5 minutes 

    7. sprinkle the Parmesano Reggiano into the pan and stir until

        incorporated

    8. return the lamb chops back into the pan and keep turning them

        until the sauce covers them well on all sides

    9. plate the lamb chops giving each person 2 chops and ladle the

        sauce with the mushrooms and artichoke hearts over each piece

        or meat.

  10. this recipe will serve 4 to 6 persons generously