Best Fragrant And Flavorful Lamb And Leek Pasta Sauce Recipes
MUSHROOM AND LEEK SAUCE
This is a lovely sauce that enhances any cut of steak ....it's from my favourite magazine, "Super Food Ideas", August 2003 edition. And it's easy, too!
Provided by NotQuiteVegetarian
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a non stick frying pan over medium heat.
- Add garlic, chili and leek.
- Cook, stirring for 3 to 4 minutes or until soft.
- Add flour and cook for 1 minute.
- Increase heat to high and add mushrooms.
- Cook, stirring for 3 minutes or until tender.
- Add evaporated milk gradually, stirring.
- Bring to the boil.
- Reduce heat to medium and simmer for 4 minutes or until thickened.
- Stir in parsley.
- Season with salt and pepper.
- Enjoy!
GARLIC LEMON LAMB SAUCE
This is so good! Addictive too! Serve this sauce with grilled cubed lamb, Serian or hard Italian bread cubes,and your favorite hot peppers.Put all together on a fork,and dip in to this wonderful sauce!
Provided by Cindy in PA.
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In food processer add oil and garlic at full speed for 1-2 minutes.
- Add lemon, process 30 seconds.
- Taste test using Italian or serian bread.
- Add more lemon and salt to taste.
Nutrition Facts : Calories 496.8, Fat 54.5, SaturatedFat 7.1, Sodium 40.2, Carbohydrate 3.8, Fiber 0.2, Sugar 0.4, Protein 0.5
FRAGRANT AND FLAVORFUL LAMB AND LEEK PASTA SAUCE
THIS IS SO GOOD! My sweetie and I prepared this last night and enjoyed it thoroughly. It was so delicious. The leeks disappear and flavour the lamb sauce very lightly. The accompanying yogurt sauce is lovely drizzled over the meat sauce. Very very nice. This recipe is originally from James McNair's favorites with some slight adaptations. In his cookbook, this is served with stuffed leek pasta, whereas we had it with fresh linguini and it was wonderful.
Provided by IngridNL
Categories Lamb/Sheep
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter.
- (Medium heat) Add the leek and carrot.
- Cook about 5 minutes Add the ground lamb.
- Cook until no longer pink.
- Add wine and increase heat to high.
- Cook and stir until the wine evaporates.
- Add tomatoes, bay leaf, cinnamon, cumin, coriander, salt and pepper.
- Reduce heat to simmer.
- Cover.
- Simmer for 2 hours.
- Prepare the yogurt sauce: Combine yogurt, garlic, and minced mint leaves.
- Allow to sit so that the flavour of the garlic opens into the yogurt.
- I know that two hours is a long time for the meat sauce to cook, but it is well worth it as the flavour of the spices opens out throughout the sauce.
- After the sauce is finished, boil the pasta you wish to use.
- Serve with the pasta sauce over the pasta, and drizzle the yogurt sauce over both.
- You can also use the yogurt sauce as a dressing over an accompanying salad.
Nutrition Facts : Calories 967.7, Fat 60.9, SaturatedFat 30, Cholesterol 186.8, Sodium 299.7, Carbohydrate 45.7, Fiber 8.4, Sugar 23.9, Protein 41.6
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