Rosemary-Scented Lamb over Pasta

Total Time
30mins
Prep
10 mins
Cook
20 mins

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

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Ingredients

Nutrition

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.
Most Helpful

5 5

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