Instructions: In a 8 inch to 10 inch pan, heat 4 tablespoons of the olive oil over medium heat and add peeled garlic cloves. Saute slowly until browned on all sides, shaking pan to keep them moving, about 10 minutes. Add sweet wine and dry white wine and cook at a slow boil until liquid is reduced to 1/4 cup. Garlic should be very soft at this point. Remove garlic and liquid and set aside.

Season lamb chops with salt and pepper and cook over hot grill until medium rare, about 4 to 5 minutes per side.

Heat the remaining olive oil in a large 12 inch to 14 inch saute pan over high heat. Add pom pom mushrooms and saute until brown and soft, about 3 to 4 minutes. Pour garlic and liquid into pan with pom poms and stir to coat. Add mint leaves and remove from heat.

Season mushroom and garlic mixture with salt and pepper and arrange in center of the plates. Remove chops from grill and arrange leaning against mushrooms.

Serve immediately.

Wine suggestion
Aromatic light white, fresh acidity, no oak: Cotes du Rhone "Cuvee de V" (Viognier) 1998, Domaine Les Goubert

(Rhone)

Bourgogne Aligote 1998, Jayer-Gilles (Burgundy)

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