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Skillet Lamb Chops With Pasta
| 4 |
New Zealand Spring Lamb shoulder chops, defrosted |
4 |
| 3 tbsp |
olive oil |
45 ml |
| 3 |
ripe tomatoes, unpeeled and chopped |
3 |
| 2 tbsp |
tomato paste |
30 ml |
| 1 |
onion, chopped |
1 |
| 2 |
cloves garlic, minced |
2 |
| 1 tbsp |
finely chopped fresh basil (or 1 tsp/5 ml dried) |
15 ml |
| Pinch |
hot pepper flakes |
Pinch |
| 4 cups |
rotini (corkscrew pasta) about 3/4 lb/375 g |
1 L |
| 1/2 cup |
freshly grated Parmesan |
125 ml |
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Fresh basil (optional) Additional Parmesan cheese |
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Pat chops dry. In large skillet, heat 2 tbsp (30 ml) oil over medium-high heat and brown chops on both sides, sprinkling with salt and pepper. Add tomatoes, tomato paste, onion, garlic, basil and hot pepper flakes. Reduce heat to low, cover and simmer about 12 minutes or until chops are tender.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente (tender but firm). Drain well, toss with remaining oil, transfer to serving dish and arrange chops and sauce on top. Sprinkle with cheese and garnish with fresh basil if desired.
Yield: 3 to 4 servings
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