Rosemary-Scented Lamb over Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A delicious dish from InterCourses: An Aphrodisiac Cookbook by Martha Hopkins and Randall Lockridge. Times are estimated. Ingredients:
1/2 lb rigatoni pasta, cooked and drained |
1 tablespoon olive oil |
2 garlic cloves, chopped |
5 ounces lamb, cut ino thin strips |
1/2 yellow bell pepper, cut into strips (or red bell pepper) |
1/4 cup dry white wine or 1/4 cup chicken stock |
1 1/2 cups crushed tomatoes |
1 sprig fresh rosemary |
2 tablespoons heavy cream |
salt & pepper, to taste |
1/4 cup shredded parmesan cheese (freshly shredded parmigiano-reggiano is the best) |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped fresh sage |
1 teaspoon chopped fresh oregano |
Directions:
1. Prepare rigatoni according to package directions; drain.
2. Meanwhile, heat olive oil in large skillet over medium-high heat. Saute garlic, lamb, and bell pepper until the lamb is tender, about 3-4 minutes.
3. Increase to high heat. Deglaze pan with wine and cook until most of the liquid has evaporated.
4. Add tomato and sprig of rosemary. Simmer for 15 minutes.
5. Remove from heat and stir in cream, salt, and pepper. Return pan to heat and reduce to medium. Cook until just heated through.
6. Toss with hot rigatoni. Garnish with Parmesan, rosemary, sage, and oregano. Serve immediately.
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