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Spaghetti With Lamb, Feta & Artichokes
This dish from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series whisks us away to indulge ourselves w/the rich flavors of the Mediterranean.*Enjoy* - I know I will.( Times have been estimated ) ..*Edited to Add* -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese as a primary ingredient.:- )
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Malzemeler
- 8 small roma tomatoes ( roughly 57 gram ea )
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves (halved)
- 400 gram lamb tenderloin ( See note after prep )
- 2 tablespoons butter
- A bowl with a capacity of 1/2 liter containing breadcrumbs ( stale )
- 2 garlic cloves (crushed)
- 227 gram spaghetti
- A cup with a capacity of 130 ml containing black olives ( seedless )
- A bowl with a capacity of 1/4 liter containing feta cheese ( crumbled )
- 340 gram artichoke hearts ( drained of oil & quartered )
Hazırlık
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Preheat oven to 450°F.
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Halve tomatoes lengthways.Place in a lrg baking dish ( cut side up ).Drizzle w/1 tbsp olive oil & bake ( uncovered ) for about 20 min or till soft.
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Blend or process tomatoes w/remaining 1 tbsp olive oil, vinegar & halved garlic cloves till pureed & set aside.
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Cook lamb tenderloin in a lrg heated & oiled pan (uncovered) till browned on all sides & cooked to desired doneness.
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Cover lamb & allow to rest for 5 min, then slice thinly & set aside.
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Heat butter in the same lrg pan & stir to deglaze any pan juices. Cook breadcrumbs & crushed garlic till browned lightly & crisp (stir as needed).
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Cook pasta in lrg pan of boiling water till just tender & drain well.
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Gently toss pasta & lamb slices in a lrg serving bowl w/olives, Feta & artichokes.
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Top w/tomato puree & sprinkle w/breadcrumb mixture. Serve immediately.
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NOTE: While tenderloin is preferred here, it is also more expensive than using leftover leg of lamb slices -- so feel free to turn your leftovers into a whole new taste sensation & amend the prep accordingly.;- ).
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