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    You are in: Home / Recipes / Rosemary-Scented Lamb over Pasta Recipe
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    Rosemary-Scented Lamb over Pasta

    Rosemary-Scented Lamb over Pasta. Photo by Satyne

    1/2 Photos of Rosemary-Scented Lamb over Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Halcyon Eve's Note:

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

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    Units: US | Metric


    1. 1
      Prepare rigatoni according to package directions; drain.
    2. 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. 3
      Increase to high heat. Deglaze pan with wine and cook until most of the liquid has evaporated.
    4. 4
      Add tomato and sprig of rosemary. Simmer for 15 minutes.
    5. 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. 6
      Toss with hot rigatoni. Garnish with Parmesan, rosemary, sage, and oregano. Serve immediately.

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    Ratings & Reviews:

    • on June 25, 2011


      This was lovely, thank you for sharing. I had to substitute the yellow bell pepper for a red capsicum.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rosemary-Scented Lamb over Pasta

    Serving Size: 1 (208 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 873.7
    Calories from Fat 325
    Total Fat 36.1 g
    Saturated Fat 14.1 g
    Cholesterol 207.2 mg
    Sodium 284.1 mg
    Total Carbohydrate 87.7 g
    Dietary Fiber 4.8 g
    Sugars 2.6 g
    Protein 43.3 g

    The following items or measurements are not included:

    crushed tomatoes

    fresh rosemary

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