Ingredients with Measurements:
- 4 lamb chops
- 4 slices of prosciutto
- 4 fresh sage leaves
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each lamb chop between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
3. Season the lamb chops with salt and pepper.
4. Place a slice of prosciutto and a sage leaf on top of each lamb chop, securing them with toothpicks.
5. Dredge the lamb chops in flour, shaking off any excess.
6. In a large skillet, melt the butter over medium-high heat.
7. Add the lamb chops to the skillet and cook for 2-3 minutes on each side until browned.
8. Transfer the lamb chops to a baking dish and bake in the oven for 10-12 minutes or until cooked to your desired doneness.
9. Remove the toothpicks from the lamb chops and transfer them to a serving platter.
10. In the same skillet used to cook the lamb chops, add the white wine and chicken broth, scraping the bottom of the pan to release any browned bits.
11. Simmer the sauce for 5-7 minutes or until it has thickened.
12. Pour the sauce over the lamb chops and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 21g
Protein: 32g
Carbohydrates: 5g
Fiber: 0g
Sugar: 0g
Sodium: 780mg
Substitutions for ingredients:
- Lamb chops can be substituted with veal or chicken.
- Prosciutto can be substituted with bacon or ham.
- Sage leaves can be substituted with rosemary or thyme.
Variations:
- Add a slice of mozzarella cheese on top of the prosciutto for a cheesy twist.
- Substitute the chicken broth with beef broth for a richer sauce.
- Add some chopped garlic to the sauce for extra flavor.
Tips and tricks:
- Make sure to pound the lamb chops evenly to ensure they cook evenly.
- Use toothpicks to secure the prosciutto and sage leaves to the lamb chops.
- Don't overcook the lamb chops, as they can become tough and dry.
Storage instructions:
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lamb chops in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the lamb chops on a serving platter and pour the sauce over them. Garnish with fresh herbs such as parsley or chives.
Garnishes:
Fresh herbs such as parsley or chives.
Pairings:
- Roasted vegetables such as asparagus or Brussels sprouts.
- Mashed potatoes or polenta.
- A side salad with a light vinaigrette.
Suggested side dishes:
- Roasted asparagus with lemon and garlic.
- Creamy polenta with Parmesan cheese.
- Arugula salad with a lemon vinaigrette.
Troubleshooting advice:
- If the lamb chops are not browning evenly, adjust the heat of the skillet.
- If the sauce is too thin, simmer it for a few more minutes until it has thickened.
Food safety advice:
- Make sure to cook the lamb chops to a minimum internal temperature of 145°F.
- Always wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Saltimbocca is a traditional Italian dish that originated in Rome. It is typically made with veal, prosciutto, and sage.
Flavor profiles:
Salty, savory, and slightly herbaceous.
Serving suggestions:
Serve the Pecora Saltimbocca with a side of roasted vegetables and a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian
Taste: Savory, Tangy, Herbaceous, Rich, Umami