Ingredients with Measurements:
- 1 lb. lamb chops
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup cherry tomatoes, halved
- 1/4 cup pepperoncini peppers, sliced
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, mix together the chopped basil, olive oil, minced garlic, salt, and black pepper.
3. Rub the lamb chops with the basil mixture, making sure to coat both sides.
4. Place the lamb chops on the grill or grill pan and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for medium-rare.
5. Remove the lamb chops from the grill and let them rest for 5 minutes.
6. In a small saucepan, heat the white wine and chicken broth over medium heat.
7. Add the cherry tomatoes and pepperoncini peppers to the saucepan and cook for 2-3 minutes, or until the tomatoes are softened.
8. Serve the lamb chops with the tomato and pepperoncini pepper sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of lamb chops: 145°F for medium-rare
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 550
Fat: 42g
Protein: 32g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 670mg
Substitutions for ingredients:
- Lamb chops can be substituted with beef or pork chops.
- Cherry tomatoes can be substituted with diced canned tomatoes.
- Pepperoncini peppers can be substituted with sliced jalapeño peppers.
Variations:
- Add chopped onions and bell peppers to the tomato and pepperoncini pepper sauce for extra flavor.
- Use rosemary or thyme instead of basil for a different herb flavor.
- Add a splash of balsamic vinegar to the tomato and pepperoncini pepper sauce for a tangy twist.
Tips and tricks:
- Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute and keep the meat tender.
- Use a meat thermometer to ensure that the lamb chops are cooked to the desired temperature.
- If using a grill pan, make sure to preheat it before adding the lamb chops to ensure even cooking.
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 preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lamb chops on a bed of mashed potatoes or roasted vegetables for a complete meal.
Garnishes:
Garnish with additional chopped basil or parsley for a pop of color.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sauteed spinach
Troubleshooting advice:
- If the lamb chops are not cooked to the desired temperature, continue cooking them on the grill or grill pan until they reach the desired temperature.
- If the tomato and pepperoncini pepper sauce is too thick, add a splash of chicken broth to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure that the lamb chops are cooked to the appropriate temperature.
- Store leftover lamb chops in the refrigerator within 2 hours of cooking.
Food history:
Pecora al Basilico con Pipi is a traditional Italian dish that originated in the Tuscany region of Italy.
Flavor profiles:
This dish has a savory and herbaceous flavor from the basil and garlic, with a slight tanginess from the tomato and pepperoncini pepper sauce.
Serving suggestions:
Serve the lamb chops with a side salad or crusty bread for a complete meal.
Related Categories
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Region: Italian
Taste: Herbaceous, Savory, Tangy, Aromatic, Earthy