rosemary and lamb

When I was in New York, I picked up the New Intercourses cookbook. I just found the concept of aphrodisiac food intriguing - who wouldn't? I hadn't made any of the recipes in it though until I convinced my mom to make the Rosemary and Lamb dish for Christmas dinner. It was very delicious and I didn't find anything to be too overpowering. In any case, I haven't had time to post the recipe until now - I hope you enjoy it.

rosemary-scented lamb over pasta

1/2 pound rigatoni, cooked

3 tablespoons olive oil, divided

2 cloves garlic, thinly sliced

1/2 yellow or red bell pepper, cut into strips

6 ounces lamb, cut into thin strips

salt and freshly ground black pepper to taste

1/2 cup dry white wine or chicken stock

1 & 1/2 cuts crushed tomatoes

sprig of fresh rosemary

1/4 cup heavy cream

1 teaspoon finely chopped fresh rosemary

1 teaspoon chopped fresh sage

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

1/4 cup freshly grated parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to the instructions and while waiting for that to cook, set a large skillet over medium heat and add 1.5 tablespoons of the olive oil. Add the garlic and bell pepper. Saute until softened. Remove to a plate.

Increase the heat to medium-high and add the remaining olive oil. Place the strips of lamb evenly in the hot skillet and season with salt and pepper. Cook 2 to 3 minutes or until browned. Turn over and season with salt and pepper then cook until thoroughly browned. Remove the garlic and bell pepper to another plate.

Increase the heat to high and pour the wine into the pan to deglaze. When the wine is almost entirely reduced, add the tomatoes and the sprig of rosemary. Simmer for 15 minutes. Stir in the cream and the lamb, bell peppers, and garlic. Add the warm rigatoni and the chopped rosemary, sage, and oregano. Toss to coat with the sauce. Sprinkle with Parmesan and serve immediately.