Good Morning America (GMA) Recipes
GMA Recipes
GMA Food
Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers
Breakfast
Beverages
Breads
Desserts
  Cakes
  Cookies
  Pies
  Other Desserts
Fish
Low Fat/Low Carb
Holidays
Meat
Pasta
Poultry
Quick Recipes
Sandwiches
Salads
Side Dishes
Soups
Vegetables








Emeril Lagasse and Mario Batali Grilled Lamb Chops Scottaditi
From chefs and authors Mario Batali and Emeril LagasseMoulton_CooksAtHome.txt 2001

Grilled Lamb Chops Scottaditi with mushrooms, garlic confit and mint will send you over the edge.

Scottaditi is an Italian word that roughly translates to "burn your fingers," meaning these chops look so good that you cannot resist picking them up the moment they come off the grill.

Shrimp and Corn Salad You can prepare the chops on the grill or you can broil them. And take your pick from the mushroom family: pom-poms, preferably, but cremini or button mushrooms will do just fine.

Keep in mind that it's best to let your lamb chops sit in the refrigerator for 6 hours after applying the spice rub. You can prepare them immediately after applying the rub, but it is better to let them soak up the spice for a few hours before cooking.

Ingredients for the Mushroom Mix
  • 5 tablespoons extra-virgin olive oil
  • 20 whole garlic cloves, peeled
  • 2 cups sweet vermouth
  • 8 rib lamb chops, 1 1/4 inches thick, trim fat
  • salt and pepper (to taste)
  • 8 ounces button mushrooms (or other types if you prefer) sliced 1/8 inch thick
  • 4 mint sprigs, leaves only

  • Ingredients for the Spice Rub
  • 1/4 cup sugar
  • 1/4 cup salt
  • 1/4 pepper
  • 1/4 cup rosemary

  • Directions

    1. Mix the spice rub together in a large bowl. Sprinkle the chops liberally on both sides (you may save what is left of the spice rub in your refrigerator). Ideally you would let the chops chill in the refridgerator for 6 hours after applying the spice rub.

    2. In an 8 to 10-inch skillet, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and sauté slowly until browned on all sides, shaking the pan to keep them moving, about 10 minutes. Add vermouth and cook at a low boil until the liquid is reduced to 1/4 cup, less than 15 minutes. The garlic should be very soft at this point. Set aside.

    3. Grill or broil chops until medium rare, 4 to 5 minutes per side. Heat the remaining 3 tablespoons of olive oil in a 12- to 14-inch sauté pan over high heat. Add the mushrooms and sauté over high heat until brown and soft, 3 to 4 minutes. Add the garlic and vermouth reduction to the mushrooms and stir to coat. Stir in the mint leaves and remove from the heat.

    4. Season the mushroom and garlic mixture with salt, pepper and spoon onto the centers of 4 serving plates. Lean 2 chops against the mushroom mix on each plate. Serve immediately.


    Copyright 1999 Mario Batali, Simple Italian Food





    SEARCH FOR MORE RECIPES
    Google
      Web    GMA Recipes

    Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.





    RECIPES TO GRILL AND SUPER SIDES

    Beer Can Chicken from Steven Raichlen

    Queen Latifah's Four Alarm Ass Kickin' BBQ Sauce

    Feasty Beer Dogs and Beer Brats

    Marinated Beef Kebabs with Grilled Onion and Zucchini

    Memphis Style Ribs

    Emeril's Baby Back Ribs with Sweet Barbecue Sauce

    Chinois Grilled London Broil with Cilantro Mint Vinaigrette

    Grilled Vegetables

    Grilled Chicken with Coffee Barbecue Sauce

    Grilled Spice Rubbed Chicken Breast

    Dry-Rubbed Skirt Steak from Mario Batali

    Dr. Pepper Flank Steak from Grady Spears

    Barbecued Portobello Mushrooms and Vidalia Onions from Emeril Lagasse

    Stuffed Barbecued Chicken With Spicy Pineapple Barbecue Sauce

    Grilled Spice Rubbed Chicken Breast from Chef David Walzog

    Emeril's Fajitas With A Cajun Twist from Emeril Lagasse

    Barbecued Meatloaves from Melanie Barnard

    Dry-Rubbed Skirt Steak

    Honey Spareribs Chinois

    Baby Back Ribs with Orange Chipotle Glaze

    Grilled Sugar-Dipped Pineapple

    Perini Ranch Rub

    Grilled Sourdough

    Grilled Potato Salad

    Grill-Roasted Corn on the Cob

    Bruschetta with Grilled Shrimp and Sweet Basil Mustard







    NOTE: This site is not GMA or ABC!
    Copyright ©2008, WCHS-TV8