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Ingredients
Rosemary Lamb Pasta
- Ingredients
- 400 grams green Tagliatelle
- 350 grams Lamb fillet
- 4 small, red onions
- 2 garlic cloves
- olive oil (extra virgin)
- 100 grams Parmesan (shaved)
- peppers (freshly ground)
- salt
- 2 tsps rosemary (finely chopped)
- 1 tsp thyme
- 150 milliliters Red wine
- 1 Tbsp butter
Cut lamb into bite-sized pieces. Peel garlic and cut lengthwise into sticks. Season lamb with pepper and mix with 4 tablespoons of oil, rosemary, thyme and garlic and marinate for 2 hours.
Place meat and marinade in a pan and fry over medium heat for 7-10 minutes, stirring occasionally. Season with salt and remove meat from pan, set aside. Deglaze with wine, simmer for 1-2 minutes, strain through a sieve, then season to taste.
Peel onions and cut into thick columns. In a second pan, heat 1 tablespoon oil and cook onion. Season with salt and pepper.
Bring salted water to a boil and cook noodles until al dente, drain, reserving a bit of cooking water.
Combine pasta, butter and 2 tablespoons of reserved cooking liquid. Immediately distribute on plates and top with lamb and onions. Drizzle each serving with 1-2 tablespoons of sauce. Sprinkle with parmesan and serve immediately.
(Percentage of daily recommendation)
| Calorie | 688 cal. | (33 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |