Spaghetti With Lamb, Feta & Artichokes

“This dish from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series whisks us away to indulge ourselves w/the rich flavors of the Mediterranean. *Enjoy* - I know I will. (Times have been estimated) .. *Edited to Add* -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese as a primary ingredient. :-)”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Halve tomatoes lengthways. Place in a lrg baking dish (cut side up). Drizzle w/1 tbsp olive oil & bake (uncovered) for about 20 min or till soft.
  3. Blend or process tomatoes w/remaining 1 tbsp olive oil, vinegar & halved garlic cloves till pureed & set aside.
  4. Cook lamb tenderloin in a lrg heated & oiled pan (uncovered) till browned on all sides & cooked to desired doneness.
  5. Cover lamb & allow to rest for 5 min, then slice thinly & set aside.
  6. Heat butter in the same lrg pan & stir to deglaze any pan juices. Cook breadcrumbs & crushed garlic till browned lightly & crisp (stir as needed).
  7. Cook pasta in lrg pan of boiling water till just tender & drain well.
  8. Gently toss pasta & lamb slices in a lrg serving bowl w/olives, Feta & artichokes.
  9. Top w/tomato puree & sprinkle w/breadcrumb mixture. Serve immediately.
  10. NOTE: While tenderloin is preferred here, it is also more expensive than using leftover leg of lamb slices -- so feel free to turn your leftovers into a whole new taste sensation & amend the prep accordingly. ;-).

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