Lamb was a staple in our diet growing up in New Zealand, but it can be hard to come by on a regular basis in the supermarkets here in Arkansas. So when I see it at the store, I always pick up a pack and keep it in the freezer until I need it. I was thrilled to come across this ground lamb, and then a delicious recipe to use it in.
LAMB WITH PASTA
salt and pepper
1 pound of pasta of your choice
1 pound of ground lamb
2 tablespoons olive oil
1/2 serrano chile, finely chopped
1 carrot, grated
1 shallot, finely chopped
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon orange zest
1/4 cup tomato paste
3/4 to 1 cup chicken stock
1/2 cup red wine
parsley and grated cheese for serving
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is cooking, pat the lamb dry with paper towels. In a large saucepan, heat the olive oil over medium-high heat. Add the lamb and cook, brewing up the meat, until browned, season with salt and pepper. Stir in the carrot, shallot, garlic, rosemary, oregano, thyme and orange zest. Cook for 5 minutes, stirring. Stir in the tomato paste for 1 minute, then the chicken stock and wine. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes.
Serve sauce over the pasta, with a sprinkle of parsley and cheese.
Recipe adapted from Everyday with Rachael Ray, November 2011