Filter
Reset
Sort ByRelevance
Leshia
Rack of lamb with rosemary
Rack of lamb with garlic, tomato, rosemary, balsamic vinegar and tagliatelle
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Slice the garlic. Heat the oil in a pan and fry the garlic for 1 min.
-
Add the pomodorini with water, rosemary, pepper and salt and simmer for 30 minutes on low heat.
-
Meanwhile cut the rosemary into pieces. Make small notches in the meat with a sharp knife and insert the pieces of rosemary.
-
Drizzle the meat with the oil and vinegar and place in the baking dish.
-
Allow the meat to be cooked in the oven for about 20 minutes. Sprinkle every 5 minutes with 1 tbsp vinegar.
-
Cook the pasta al dente according to the instructions on the package.
-
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.
-
Drain the pasta and mix in the tomato sauce. Serve with the lamb.
-
25 minMain dishfresh peas, large wholemeal pita bread, Falafel, ready-to-eat avocado, baby cream lettuce, fresh coriander, goat cheese blanc 50, lime juice,pita with falafel and avocado salad
-
25 minMain dishonion, traditional olive oil, cool fresh broccoli, vegetable stock, tap water, fresh cream, smoked salmon pieces,creamy broccoli soup with salmon
-
25 minMain dishRed onions, vinegar, pineapple, Cherry tomatoes, minimais, jalapeño citizen, Cheddar, white bread rolls with sesame, lettuce,hawaiian with fresh pineapple
-
20 minMain dishartichoke heart, vine tomato, olive oil, fresh thyme, juice of lemon, double lamb chops, rosemary,lamb chops with artichoke hearts and tomato
Nutrition
705Calories
Sodium8% DV185mg
Fat55% DV36g
Protein70% DV35g
Carbs20% DV59g
Fiber12% DV3g
Loved it