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Name: Rosemary-Scented Lamb over Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Dry white wine; or chicken; 1 1/2 c Tomatoes; crushed; 1/4 c Parmesan cheese; 1 ts Oregano; chopped; 1/2 lb Rigatoni; cooked; Salt and freshly cracked; 1 ts Rosemary; chopped; 1 ts Sage; chopped; 1/2 Peppers; sweet bells, yellow; 1 Rosemary sprig; 2 Garlic clove; chopped; 2 tb Heavy cream; 5 oz Lamb loin; cut into thin

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INGREDIENTS

1/4 c Dry white wine; or chicken
1 1/2 c Tomatoes; crushed
1/4 c Parmesan cheese
1 ts Oregano; chopped
1/2 lb Rigatoni; cooked
Salt and freshly cracked
1 ts Rosemary; chopped
1 ts Sage; chopped
1/2 Peppers; sweet bells, yellow
1 Rosemary sprig
2 Garlic clove; chopped
2 tb Heavy cream
5 oz Lamb loin; cut into thin

Servings

INSTRUCTIONS

The Aphrodisiac Cookbook http://www.digitalchef.com/kitchen/channels/recipes/ Satisfyingly rich. During my summer in Paris, I met a Lebanese man named Kamal. Toward the end of my stay, he invited me over for dinner. Being the na=EFve 19 year old that I was. I met him at his house for 8:00 dinner. A complete gentleman the whole evening, he showed me around his cracker-box apartment and told me about his life as an officer in the Lebanese army. He showed me pictures of his palatial estate in Lebanon. And then he showed the after-pictures of rubble, the war scars on his back, and the letters from family he had to leave behind. He made me lamb and pasta that night; we ate in his kitchen on a make-shift table with daisies hed picked from his window box. I never saw him again. Author: Martha Hopkins/Randall Lockridge Publication: InterCourses: An Aphrodisiac Cookbook Serves: 3 - 9.5 oz portions Yield: 1 3/4 lb Preparation Steps Estimated Time: 45 min 1 Saute the garlic, lamb, and bell pepper until the lamb is tender. 2 Over high heat, deglaze the pan with the wine, cooking until the liquid is almost evaporated. Add the tomato and rosemary. Simmer for 15 minutes. Stir in the cream, salt, and pepper. Cook until heated through. Toss with the warm rigatoni. 3 Garnish with the cheese, rosemary, sage, and oregano. Serve immediately. Posted to recipelu-digest by LSHW on Feb 15, 1998

NOTES

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Rosemary-Scented Lamb over Pasta

1/4 c Dry white wine; or chicken
1 1/2 c Tomatoes; crushed
1/4 c Parmesan cheese
1 ts Oregano; chopped
1/2 lb Rigatoni; cooked
 Salt and freshly cracked
1 ts Rosemary; chopped
1 ts Sage; chopped
1/2 Peppers; sweet bells, yellow
1 Rosemary sprig
2 Garlic clove; chopped
2 tb Heavy cream
5 oz Lamb loin; cut into thin

The Aphrodisiac Cookbook    http://www.digitalchef.com/kitchen/channels/recipes/    Satisfyingly rich. During my summer in Paris, I met a Lebanese man named  Kamal. Toward the end of my stay, he invited me over for dinner. Being the  na=EFve 19 year old that I was. I met him at his house for 8:00 dinner. A  complete gentleman the whole evening, he showed me around his cracker-box  apartment and told me about his life as an officer in the Lebanese army. He  showed me pictures of his palatial estate in Lebanon. And then he showed  the after-pictures of rubble, the war scars on his back, and the letters  from family he had to leave behind. He made me lamb and pasta that night;  we ate in his kitchen on a make-shift table with daisies hed picked from  his window box. I never saw him again.  Author: Martha Hopkins/Randall Lockridge    Publication: InterCourses: An Aphrodisiac Cookbook    Serves: 3 - 9.5 oz portions    Yield: 1 3/4 lb  Preparation Steps    Estimated Time: 45 min  1 Saute the garlic, lamb, and bell pepper until the lamb is tender.  2 Over high heat, deglaze the pan with the wine, cooking until the liquid  is almost evaporated. Add the tomato and rosemary. Simmer for 15 minutes.  Stir in the cream, salt, and pepper. Cook until heated through. Toss with  the warm rigatoni.  3 Garnish with the cheese, rosemary, sage, and oregano. Serve immediately.    Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998

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Nutrition

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Serving Size: 1 Serving (390g)
Recipe Makes: 1 Servings

Calories: 78
Calories from Fat: 66 (85%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.3g
Cholesterol 25.9mg		8 %
Sodium 101.2mg		3 %
Potassium 19mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.7g
Protein 2.7g		4 %
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Calories per serving: 78

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