Spaghetti With Lamb, Feta & Artichokes |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This dish from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series whisks us away to indulge ourselves w/the rich flavors of the Mediterranean. *Enjoy* - I know I will. (Times have been estimated) . :-). Ingredients:
8 small roma tomatoes (roughly 2 oz ea) |
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
2 garlic cloves (halved) |
1 lb lamb tenderloin (see note after prep) |
2 tablespoons butter |
2 cups breadcrumbs (stale) |
2 garlic cloves (crushed) |
8 ounces spaghetti |
1/2 cup black olives (seedless) |
1 cup feta cheese (crumbled) |
12 ounces artichoke hearts (drained of oil & quartered) |
Directions:
1. Preheat oven to 450°F.
2. Halve tomatoes lengthways. Place in a lrg baking dish (cut side up). Drizzle w/1 tbsp olive oil & bake (uncovered) for about 20 min or till soft.
3. Blend or process tomatoes w/remaining 1 tbsp olive oil, vinegar & halved garlic cloves till pureed & set aside.
4. Cook lamb tenderloin in a lrg heated & oiled pan (uncovered) till browned on all sides & cooked to desired doneness.
5. Cover lamb & allow to rest for 5 min, then slice thinly & set aside.
6. Heat butter in the same lrg pan & stir to deglaze any pan juices. Cook breadcrumbs & crushed garlic till browned lightly & crisp (stir as needed).
7. Cook pasta in lrg pan of boiling water till just tender & drain well.
8. Gently toss pasta & lamb slices in a lrg serving bowl w/olives, Feta & artichokes.
9. Top w/tomato puree & sprinkle w/breadcrumb mixture. Serve immediately.
10. NOTE: While tenderloin is preferred here, it is also more expensive than using leftover leg of lamb slices - so feel free to turn your leftovers into a whole new taste sensation & amend the prep accordingly. ;-).
|
|