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Rosemary-scented Lamb Over Pasta

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

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.

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