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Fettuccine with Lamb and Mint

12 ounces fettucine
1/2 tablespoon vegetable oil
2 garlic clove -- chopped
3 scallion -- thinly sliced
1 pound lean ground lamb -- beef or pork
salt -- to taste
black pepper -- freshly ground, to t
3 tomato -- chopped, very ripe
1/2 cup tomato juice
4 tablespoons fresh mint -- chopped
5 tablespoons vegetable oil
2 1/2 tablespoons red wine vinegar
2 tablespoons pine nuts -- or walnuts, toasted,
fresh mint -- for garnish


Prepare pasta according to package directions. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and scallions and saute for 1 minute until softened, but not brown. Add the lamb and saute just until the pink color disappears, about 6-7 minutes, crumbling into small pieces. Drain and return to the skillet. Season to taste with salt and pepper. Add the tomatoes and reserved juice and saute until heated through, about 3 minutes. Add the mint and mix well. Transfer to a large bowl and toss together with the fettuccine. Serve immediately or refrigerate overnight and serve chilled. If the sauce was absorbed by storing overnight, you may want to use the optional oil and vinegar to make a dressing when serving cold. Whisk the additional oil together with the red wine vinegar and toss together with the pasta. Garnish with fresh mint and toasted pine nuts.


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