Grilled Lamb Cacciatore Recipe
Ingredients
| 1 quan Basic Pasta Dough | ||
| Olive oil | 45 Milliliter | |
| Garlic | 2 Clove (5gm), minced | |
| Green bell pepper | 1 To taste, diced | |
| Onions | 1 , diced | |
| Celery stalks | 2 , diced | |
| Mushrooms | 115 Gram, sliced | |
| 5 ml each of salt, basil leaves | ||
| 3 ml each of pepper, thyme leaves, oregano leaves, paprika | ||
| Worcestershire sauce | 3 Milliliter | |
| 1.5 kg tomatoes, peeled, seeded and chopped | ||
| 6-170 g boneless lamb chops | ||
Directions
Process the pasta, cut into fettuccini noodles, cover with a moist towel and reserve.
In a large sauce pan, heat 2 tbsp (30 ml) of oil.
Add the garlic, pepper, onion, celery and mushrooms, saute until tender.
Add the seasonings, Worcestershire and tomatoes, reduce heat and simmer for 3 hours or until a thick sauce is formed.
Brush the chops with the remaining oil.
Grill 5 minutes per side.
Boil the pasta in a large kettle of salted water.
Drain, place on plates, cover with sauce and top with a lamb chop.
Serve at once.
In a large sauce pan, heat 2 tbsp (30 ml) of oil.
Add the garlic, pepper, onion, celery and mushrooms, saute until tender.
Add the seasonings, Worcestershire and tomatoes, reduce heat and simmer for 3 hours or until a thick sauce is formed.
Brush the chops with the remaining oil.
Grill 5 minutes per side.
Boil the pasta in a large kettle of salted water.
Drain, place on plates, cover with sauce and top with a lamb chop.
Serve at once.
Chef
