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🍝 Rosmarin Lamb with Parmesan and Green Pasta

688 kcal · 30 min · 4 servings

Ingredients

• 400 g green ribbon noodles
• 350 g lamb fillet
• 4 small red onions
• 2 garlic cloves
• olive oil (extra virgin)
• 100 g Parmesan (shaved)
• pepper (freshly ground)
• salt
• 2 tsp rosemary (finely chopped)
• 1 tsp thyme
• 150 ml robust red wine
• 1 tbsp butter

Instructions

1. 1. Cut the lamb meat into bite-sized pieces.
2. 2. Peel the garlic and cut the cloves lengthwise into thin slices.
3. 3. Season the meat with pepper.
4. 4. Mix the meat with 4 tablespoons of oil, rosemary, thyme, and the garlic.
5. 5. Let the meat marinate for 2 hours.
6. 6. Place the meat together with the marinade into a frying pan.
7. 7. Fry the meat for 7 to 10 minutes over medium heat.
8. 8. Stir the meat frequently while cooking.
9. 9. Season the meat with salt after frying.
10. 10. Remove the meat from the pan and set it aside.
11. 11. Deglaze the pan with wine to lift the browned bits.
12. 12. Let the sauce simmer for 1 to 2 minutes.
13. 13. Strain the sauce through a sieve.
14. 14. Taste the sauce and adjust the seasoning if necessary.
15. 15. Peel the onions and cut them into thick wedges.
16. 16. Heat 1 tablespoon of oil in a second frying pan.
17. 17. Fry the onion wedges in it until golden brown.
18. 18. Season the onions with salt and pepper.
19. 19. Bring plenty of salted water to a boil.
20. 20. Cook the ribbon pasta in it until al dente.
21. 21. Drain the pasta.
22. 22. Reserve some of the cooking water and set it aside.
23. 23. Mix the pasta with the butter.
24. 24. Add 2 tablespoons of the reserved cooking water to the pasta.
25. 25. Distribute the pasta onto plates immediately.
26. 26. Place the lamb meat and onion wedges on top of the pasta.
27. 27. Drizzle the meat with 1 to 2 tablespoons of the sauce.
28. 28. Sprinkle the dish with fresh Parmesan shavings.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 688
• Protein: 39 g · Fett/Fat: 23 g · Carbs: 75 g