Greek lamb chops stuffed with manouri cheese and pepper sauce!
This is a creative dish based on a otherwise very basic Greek ingredients: lamb and manouri cheese. This recipe is for six people and the ingredients that we are going to need are the following:
for the stuffed lamb:
for the pepper sauce:
We start our recipe by preparing our lamb stuffing. First we cut the manouri cheese in very small cubes, add the ground black pepper, and the thyme (crushed), put them all in a bowl, and mix well. Leave the bowl for later.
Now turning to our lamb, we clean it of any fat residues, tendons, small bone parts, or otherwise hard and unwanted elements. And now on a hard surface spread the meat out and hit it hard to soften the meat.
Now as it is on the hard surface, put on top the meat the stuffing from the bowl, roll the meat and tie it with a string very well in various spots to keep its form. Sprinkle atop sea salt and pepper, and pour a little bit for extra virgin olive oil on the meat.
Bake in the oven for approximately forty five minutes at 350 degrees. When the time is up, leave it for fifteen minutes to cool down and remove the strings. Then cut the rolled and stuffed meat in serving-size slices.
While we’re baking the meat, we can steal a few moments to prepare the pepper sauce.
In a small pot we warm up the olive oil and we saute the finely chopped scallions and the finely chopped peppers.
Then “put out” the ingredients with the glass of dry white wine (Pinot Grigio) and let it boil for two to three minutes more.
Add the two tablespoons of the dice tomatoes, and one tablespoon of tomato paste (if its necessary, especially for the color). Add more sea salt, pepper, and keep boiling for ten minutes longer.
A couple minutes for it’s ready, add the finely chopped parsley.
Now it’s time to pour the pepper sauce atop the meat and serve it as a main dish with baked potatoes.
Enjoy with a glass of red wine, like a bold and beautiful Sangiovese.... Cheers!