SPAGHETTI WITH LAMB, FETTA AND ARTICHOKES
8 small (480g) egg tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, halved 500g lamb eye of loin 20g butter
2 cups (140g) stale breadcrumbs
2 cloves garlic, crushed 250g spaghetti
l/2 cup (80g) black olives, seeded
1 cup (200g) crumbled fetta cheese 400g can artichoke hearts in oil, drained, quartered
Halve tomatoes lengthways; place, cut-side up, in large baking dish, drizzle with half the oil. Bake, uncovered, in very hot oven about 20 minutes or until soft. Blend or process tomatoes, remaining oil, vinegar and halved garlic until pureed. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]
Cook lamb in large heated oiled pan, uncovered, until browned all over and cooked as desired. Cover lamb, stand for
5 minutes; slice thinly.
Cook pasta in large pan of boiling water, uncovered, until just tender; drain. Gently toss hot pasta and lamb in
large bowl with olives, cheese and artichokes; top with hot tomato puree, sprinkle with breadcrumb mixture.
SERVES 4 TO 6
Opposite Lamb, fennel and corn salad Below Spaghetti with lamb, fetta and artichokes
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