SARDINIAN LAMB WITH SAUCE AND PASTA

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Sardinian Lamb With Sauce and Pasta image

This wonderful meal is served family style. The sauce is made in the pan with the roasting lamb so you end up with a delicious lamb sauce to serve over the pasta. Great served with recipe #66596 and recipe #21428.

Provided by Karens Krazy Kitchen

Categories     Lamb/Sheep

Time 1h52m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

4 lbs leg of lamb, bone in, brought to room temperature
kosher salt and pepper
3 tablespoons olive oil (use 2 for stuffing and 1 for browning)
6 garlic cloves
5 sprigs fresh rosemary, 2 chopped, 3 whole
2 large onions, peeled and quartered
2 large bell peppers, cut into large chunks (green and red)
2 lbs tomatoes, coarsely chopped (peeled if skin are tough)
1 lb thin spaghetti
grated parmesan cheese
2 tablespoons olive oil
fresh basil, if you have it

Steps:

  • 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!

Nutrition Facts : Calories 791.9, Fat 40.6, SaturatedFat 14.6, Cholesterol 152, Sodium 142.4, Carbohydrate 49.4, Fiber 2.6, Sugar 5.6, Protein 55.3

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