Spaghetti With Lamb, Feta & Artichokes

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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) .. *Edited to Add* -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese as a primary ingredient. :-)

Ingredients Nutrition

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. ;-).

Reviews

(2)
Most Helpful

We really loved this. It made a great meal. How clever to make a tomato sauce that needs no cooking, but tastes great! I made it with lamb chops and plated them while completing the remaining components. CQ

threeovens August 24, 2014

We felt indulged, as we devoured the rich flavors and loved the visit to the Mediterranean with the meal! Truly ~ this is a wonderful dish with great tastes all within one dish. Summer tomatoes, garlic from the garden, fresh lamb tenderloin, feta and artichokes all make you go back for more. Didn't change a thing, except when I roasted the tomatoes I threw in some sweet garden onion, (sliced very thinly) and also made the bread crumbs right in the pan after I let the lamb rest. What else could I say? Easy enough for a week night, and special dish for guests. Love it, twissis! Thanks!

Andi of Longmeadow Farm July 26, 2007

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