Lamb with herb cream, fettucine and smothered tomatoes

Name: lamb with herb cream, fettucine and smothered tomatoes
Total time: 40 min
Yield: 4
Ingredients: 250 gram fettucine with spinach; 5 el rosemary needle; 5 el lemon; 500 gram cherryto; 1 toe garlic; 3 el olive oil; 4 green olives without seeds; 4 black olives without pit; 1 oven dish lamb with herb cream; 3 el water

Ingredients

Directions

Preheat the oven to 200 ° C.
Remove the packaging material from the baking dish and slide the dish with lamb and herb cream in the middle of the oven. Let the meat be cooked in 40 minutes.
When the lamb is in the oven for 25 minutes, bring a large amount of water to the boil with a little salt.
Cut the olives into quarters.
Heat the olive oil in a small pan with a thick bottom and gently fry the garlic. Spoon the to with the olives, lemon zest, rosemary and some salt and freshly ground pepper.
Add the water. Smother the to covered for 6-8 minutes until they are thoroughly hot and the sheets begin to open.
Scoop occasionally.
Place the fettucine in the boiling water and cook the pasta in 3-4 minutes until al dente.
Drain the pasta in a colander and scoop the fettucine in the middle of 2 warm deep plates.
Spoon the lamb with the herb cream and spread the to around it.