Italian Lamb and Olive Pasta
By: Season it Slow
Published: Saturday, March 5, 2011 - 5:09pm

Ingredients




1 1/2 pounds leg of lamb in 1" cubes
2 tablespoons olive oil
sea salt/cracked pepper
3 sprigs of rosemary
3 cloves garlic, in large chunks
1/2 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1/2 cup sherry or chardonnay
10 large green olives

Preparation

1 Heat olive oil in tagine or medium skillet over high heat 2 Saute lamb until brown, add in salt and pepper 3 Add in garlic and red pepper flakes, turn down to medium heat 4 Add in balsamic, cook a few minutes until it caramelizes and thickens 5 Deglaze pan with sherry/wine, add in olives and rosemary, 6 Cover with lid and cook 20 minutes until tender. 7 Serve with butter and garlic pasta noodles

About


A warming winter dish with a rich sauce, this will leave you wanting more