Hunter-Style Lamb With Fettuccine Recipe
The hunte style lamb with fettucine is a filling and flavorful pasta preparation made with cubed lamb meat. Cooked along with herbs and vegetables, the hunter style lamb with fettucine is one of my favorite pasta recipes. You will simply love the flavor of the herbs in dish.
Ingredients
2 pounds lamb (leg, loin, or shoulder), trimmed and cut in life-inch cubes
3/4 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
4 anchovies, chopped
1 clove garlic, minced
1 medium green pepper, cleaned and cut in pieces
Olive oil
1 teaspoon rosemary, crushed
1 teaspoon basil, crushed
1/4 teaspoon sage, crushed
1/2 cup red wine vinegar
Chicken broth
2 teaspoons flour
8 ounces fettuccine noodles, cooked and drained
Grated Parmesan cheese
Minced parsley
Directions
Season lamb with salt and pepper.
Heat butter and 2 tablespoons oil in a large, heavy skillet; add meat and brown on all sides.
Meanwhile, cook anchovies, garlic, and green pepper in a small amount of oil in a small saucepan about 5 minutes.
Add rosemary, basil, sage, and vinegar; mix well.
Cook and stir until boiling.
Remove lamb from skillet with a slotted spoon; set aside.
Add enough chicken broth to drippings in skillet to make 3/4 cup liquid.
Add herb-vinegar mixture and bring to boiling, stirring to blend.
Return lamb to skillet, cover tightly and simmer over low heat about 40 minutes, or until tender.
Combine flour with a small amount of water to make a smooth paste.
Add to liquid in skillet; cook and stir until mixture comes to boiling; cook 1 to 2 minutes.
Serve on a heated serving platter surrounded with fettuc cine tossed with grated Parmesan cheese.
Sprinkle with parsley.
Heat butter and 2 tablespoons oil in a large, heavy skillet; add meat and brown on all sides.
Meanwhile, cook anchovies, garlic, and green pepper in a small amount of oil in a small saucepan about 5 minutes.
Add rosemary, basil, sage, and vinegar; mix well.
Cook and stir until boiling.
Remove lamb from skillet with a slotted spoon; set aside.
Add enough chicken broth to drippings in skillet to make 3/4 cup liquid.
Add herb-vinegar mixture and bring to boiling, stirring to blend.
Return lamb to skillet, cover tightly and simmer over low heat about 40 minutes, or until tender.
Combine flour with a small amount of water to make a smooth paste.
Add to liquid in skillet; cook and stir until mixture comes to boiling; cook 1 to 2 minutes.
Serve on a heated serving platter surrounded with fettuc cine tossed with grated Parmesan cheese.
Sprinkle with parsley.
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