Recipe Provided By "Rustic Joyful Food"
Courtesy of American Lamb Board
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
23 American Lamb leg, cut into 1- to 2-inch cubes
23 tbsp Olive oil
Salt and ground pepper to taste
2 Carrots, finely diced
1 Onion diced
27 Can of whole peeled San Marzano tomatoes in juice
12 Cavatelli pasta
3 Garlic minced
1 cup Pitted Castelvetrano olives
1 cup Water
0.50 cup Chopped basil
0.25 cup Milk
Whipped Herby Chevre (recipe follows)
Whipped Herby Chèvre
8 Soft chèvre
0.50 cup Basil leaves
2 tbsp Olive oil
1 Garlic or 1/2 clove (you want soft garlic flavor, nothing too strong)
Flat leaf parsley
Salt and ground black pepper to taste
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:
6 The USDA recommends that lamb reach internal temperature of at least 145 degrees F with a 3-minute rest.
Ingredients
23 American Lamb leg, cut into 1- to 2-inch cubes
23 tbsp Olive oil
Salt and ground pepper to taste
2 Carrots, finely diced
1 Onion diced
27 Can of whole peeled San Marzano tomatoes in juice
12 Cavatelli pasta
3 Garlic minced
1 cup Pitted Castelvetrano olives
1 cup Water
0.50 cup Chopped basil
0.25 cup Milk
Whipped Herby Chevre (recipe follows)
Whipped Herby Chèvre
8 Soft chèvre
0.50 cup Basil leaves
2 tbsp Olive oil
1 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:
6 The USDA recommends that lamb reach internal temperature of at least 145 degrees F with a 3-minute rest.
Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre
