Wednesday, November 25, 2009

Braised lamb pasta

serves 2

Using the left overs of our lamb shoulder we made a delicious quick dinner.


  • 3/4 box whole wheat penne
  • 2 cups shredded, cooked lamb shoulder
  • 3 cups lamb stock (from braise)
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 2 cups cherry tomatoes halved
  • 2 cups sliced mushrooms
  • fresh parsley
- Cook pasta according to time on box in a large pot of boiling, salted water. Strain

- Meanwhile in large sautée pan on medium heat sweat onions in 2-3 tablespoons of olive oil. Once translucent, add garlic and cherry tomatoes. Cook down tomatoes, then add mushrooms. Continue cooking until mushrooms become golden and cooked down.

- Add lamb stock and lamb pieces.
-Add drained pasta and some pasta water if necessary to help coat pasta better. Toss to coat pasta.

-Add parsley and drizzle of olive oil, season well with salt and pepper.
-Enjoy topped with your favorite hard cheese. Try with parmesan or romano!!

No comments:

Post a Comment