Spaghetti With Lamb, Feta & Artichokes

Submitted by twissis

"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. :-)"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 8 small roma tomatoes (roughly 2 oz ea)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves (halved)
• 1 lb lamb tenderloin (See note after prep)
• 2 tablespoons butter
• 2 cups breadcrumbs (stale)
• 2 garlic cloves (crushed)
• 8 ounces spaghetti
• 1⁄2 cup black olives (seedless)
• 1 cup feta cheese (crumbled)
• 12 ounces artichoke hearts (drained of oil & quartered)

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

[LucyS-D]

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

 

[Andi Longmeadow Farm]

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!