COSTOLETTE D’AGNELLO AL MOSTO D’UVA
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Garlic and rosemary lamb chops with a finished with a reduction of Terra Saliosa and mosto d’uva
12 Domestic Lamb Chops, trimmed
3 Sprigs of Fresh Rosemary
3 Cloves of Garlic, minced
¼ Cup of Extra Virgin Olive Oil
½ Teaspoon of Salt
¼ Teaspoon of freshly ground Black Pepper
2 Cups of Terra Saliosa (or other dry red Italian wine)
4 Tablespoons of Mosto d’Uva
Place lamb chops in a shallow baking dish. Discard rosemary stems and chop leaves.
In a medium bowl make a paste of rosemary, minced garlic and 2 tablespoons of the
extra virgin olive oil. Add salt and pepper. Coat both sides of the chops with the
rosemary and garlic paste.
In a medium skillet over a high heat, heat remaining olive oil. Sear chops for 2 minutes
per side. Remove chops from pan and set aside.
Deglaze pan with red wine and reduce by half. Stir in mosto d’uva and simmer over
medium heat for 2 minutes.
Serve chops drizzled with the reduction.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com