Rosemary Lamb with Parmesan and Green Pasta
Rosemary lamb with parmesan and green pasta is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g green penne
- 350 g lamb fillet
- 4 small red onions
- 2 Garlic cloves
- Olive oil (extra virgin)
- 100 g parmesan (shaved)
- Pepper (freshly ground)
- Salt
- 2 tsp rosemary (finely chopped)
- 1 tsp thyme
- 150 ml robust red wine
- 1 tbsp butter
Instructions
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1.
Cut the lamb into bite-sized pieces. Peel the garlic and cut it lengthwise into sticks. Season the lamb with pepper, then mix with 4 tbsp oil, rosemary, thyme, and garlic; marinate for 2 hours. Transfer the meat and its marinade to a pan and cook for 7-10 minutes over medium heat, stirring frequently. Then season with salt, lift the meat out of the pan. Reduce the fond with wine, simmer 1‑2 minutes, strain through a sieve, taste and adjust seasoning if needed.
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2.
Peel the onions and cut them into thick wedges. In a second pan, heat 1 tbsp oil and brown the onion wedges until golden; season with salt and pepper.
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3.
Bring plenty of salted water to a boil and cook the penne al dente; drain, reserving some cooking water.
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4.
Mix the pasta with butter and 2 tbsp reserved cooking water, then immediately plate. Arrange the lamb and onion wedges on top. Drizzle the meat with 1‑2 tbsp sauce and sprinkle fresh parmesan shavings before serving promptly.
