Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre
Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre
Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre

Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre

    

May 15, 2023

Recipe Provided By "Rustic Joyful Food"

Courtesy of American Lamb Board

  • Prep: 15 mins
  • Cook: 3 hrs
  • Yields: 4-6 Servings

Ingredients

2-3 lbs American Lamb leg, cut into 1- to 2-inch cubes

2-3 tbsp Olive oil

Salt and ground pepper to taste

2 Carrots, finely diced

1 Medium Onion diced

27 oz. Can of whole peeled San Marzano tomatoes in juice

12 oz. Cavatelli pasta

3 cloves Garlic minced

1 cup Pitted Castelvetrano olives

1 cup Water

1/2 cup Chopped basil

1/4 cup Milk

Whipped Herby Chevre (recipe follows)

Whipped Herby Chèvre

8 oz. Soft chèvre

1/2 cup Basil leaves

2 tbsp Olive oil

1 Small cloves Garlic or 1/2 clove (you want soft garlic flavor, nothing too strong)

Flat leaf parsley

Salt and ground black pepper to taste

Directions

1Preheat oven to 350 degrees F. In a Dutch oven, brown lamb in olive oil; season liberally with salt and pepper. Add carrots, onion and tomatoes. Crush the tomatoes with a spatula to make a sauce; stir.

2Cover with a lid, and place in the oven for 2 to 3 hours. Check every 45 minutes for dryness. Add water in 1/2-cup increments if needed. Check for doneness at two hours and allow to cook up to 3 hours, if necessary. Once thoroughly cooked, remove from the oven and let stand.

3Cook the pasta according to the package instructions. Add cooked pasta to lamb and sauce; top with basil.

4In bowl for food processor, add chevre, basil, olive oil, garlic, parsley, salt and pepper; whirl until smooth.

5To serve, swipe 1 to 2 tablespoons of the Whipped Herby Chevre onto the bottom of bowls. Top with hot lamb pasta; garnish with basil.

Note:

1 The USDA recommends that lamb reach internal temperature of at least 145 degrees F with a 3-minute rest.

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