Rosemary Scented Lamb Over Pasta Recipes

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ROSEMARY-SCENTED LAMB OVER PASTA



Rosemary-Scented Lamb over Pasta image

A delicious dish from "InterCourses: An Aphrodisiac Cookbook" by Martha Hopkins and Randall Lockridge. Times are estimated.

Provided by Halcyon Eve

Categories     Lamb/Sheep

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

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

Steps:

  • Prepare rigatoni according to package directions; drain.
  • 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.
  • Increase to high heat. Deglaze pan with wine and cook until most of the liquid has evaporated.
  • Add tomato and sprig of rosemary. Simmer for 15 minutes.
  • Remove from heat and stir in cream, salt, and pepper. Return pan to heat and reduce to medium. Cook until just heated through.
  • Toss with hot rigatoni. Garnish with Parmesan, rosemary, sage, and oregano. Serve immediately.

Nutrition Facts : Calories 873.7, Fat 36.1, SaturatedFat 14.2, Cholesterol 207.2, Sodium 284.1, Carbohydrate 87.8, Fiber 4.8, Sugar 2.6, Protein 43.3

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