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Rack of lamb with rosemary
Rack of lamb with garlic, tomato, rosemary, balsamic vinegar and tagliatelle
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Slice the garlic. Heat the oil in a pan and fry the garlic for 1 min.
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Add the pomodorini with water, rosemary, pepper and salt and simmer for 30 minutes on low heat.
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Meanwhile cut the rosemary into pieces. Make small notches in the meat with a sharp knife and insert the pieces of rosemary.
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Drizzle the meat with the oil and vinegar and place in the baking dish.
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Allow the meat to be cooked in the oven for about 20 minutes. Sprinkle every 5 minutes with 1 tbsp vinegar.
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Cook the pasta al dente according to the instructions on the package.
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Remove the sprigs of rosemary from the sauce and make it a little thinner with 3 tbsp of the pasta water. Season with pepper and salt.
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Drain the pasta and mix in the tomato sauce. Serve with the lamb.
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Nutrition
705Calories
Sodium8% DV185mg
Fat55% DV36g
Protein70% DV35g
Carbs20% DV59g
Fiber12% DV3g
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