Grilled Lamb Cacciatore
|Pasta dough||1 Cup (16 tbs) (1 Quantity)|
|Olive oil||45 Milliliter|
|Minced garlic cloves||2 Clove (10 gm)|
|Diced green bell pepper||1|
|Diced celery stalks||2|
|Sliced mushrooms||115 Gram|
|Basil leaves||5 Milliliter|
|Thyme leaves||3 Milliliter|
|Oregano leaves||3 Milliliter|
|Worcestershire sauce||3 Milliliter|
|Tomatoes||1 1⁄2 Kilogram, peeled, seeded and chopped|
|Boneless lamb chops||1020 Gram (6 Pieces, 170 Gram Each)|
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.