Sardinian Lamb With Sauce and Pasta

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READY IN: 1hr 52mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 325.
  • In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
  • Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
  • Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
  • Brown the leg all over.
  • Lift the meat and place the three large sprigs of rosemary beneath it.
  • Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
  • Cover with foil and cook for 17 minutes per lb (medium rare).
  • Remove meat from pan, cover with foil and let rest for 15 minutes.
  • While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
  • Place the sauce made with the lamb in a large pot over medium heat.
  • A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
  • Drain the pasta and add to the sauce.
  • Toss well, grate in some parmesan cheese and simmer for a minute or two.
  • Place the pasta and sauce in a pretty family style serving platter.
  • Add 2 tbs of olive oil and toss.
  • Thinly slice the lamb and place on top of the pasta.
  • Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
  • Enjoy!
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