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Agnello Con Pomodori Secchi

Chef/co-owner Greg Anania

The simplicity of grilled lamb and peppers demonstrates true Italian cuisine. This dish offers a delightful contrast of textures and flavours, and delivers homey comfort.

1 rack of lamb
1 lamb shank
pinch of salt
pinch of pepper
pinch of oregano
pinch of rosemary
1 Tbsp sliced fresh basil
Sun‑dried Tomato Purée
1/2 cup sun‑dried tomatoes
1 Tbsp olive oil
pinch of salt and pepper

250 g fettuccine
3/4 cup snow peas
1/2 cup diced red onion
1/4 cup white wine
1/2 cup diced tomato
1/4 cup heavy cream
1/4 Tbsp chopped garlic
1 Tbsp butter
salt and pepper to taste

Lamb Shank
1. Preheat oven to 325°F.
2. Rub salt, pepper and oregano on lamb shank. Roast in a covered dish for 1 hr or until meat is loose and tender.
3. Pull meat off bone and shred into a frying pan. Save all drippings and add to meat. Set aside.

Lamb Chops
1. Pre-cut lamb rack into chops, removing all fat. Season with salt and pepper, oregano, rosemary and fresh basil.
2. Grill lamb chops or broil in oven at high heat until desired doneness.
Sun‑dried Tomato Purée
In a blender, combine all ingredients. Set aside.

1. Add tomato purée, red onions, tomato, garlic, butter, white wine and cream to shredded lamb meat. Simmer until vegetables are cooked and sauce starts to thicken. Season with salt and pepper to taste.
2. Cook fettuccine and add to sauce.

Yield 2-3 servings

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