Recipe - Rosemary-Scented Lamb Over Pasta

2 Garlic clove; chopped
5 ounce Lamb loin; cut into thin
strips
One half Peppers; sweet bells, yellow
or red, cut into strips
One fourth cup Dry white wine; or chicken
stock
1 One half cup Tomatoes; crushed
1 Rosemary sprig
2 tablespoon Heavy cream
Salt and freshly cracked
black pepper; to taste
One half pound Rigatoni; cooked
One fourth cup Parmesan cheese
1 teaspoon Rosemary; chopped
1 teaspoon Sage; chopped
1 teaspoon Oregano; chopped

The Aphrodisiac Cookbook

http://www.digitalchef.com/kitchen/channels/recipes/

Satisfyingly rich. During my summer in Paris, I met a Lebanese man named
Kamal. Toward the end of my stay, he invited me over for dinner. Being the
na=EFve 19 year old that I was. I met him at his house for 8:00 dinner. A
complete gentleman the whole evening, he showed me around his crackerbox
apartment and told me about his life as an officer in the Lebanese army. He
showed me pictures of his palatial estate in Lebanon. And then he showed
the afterpictures of rubble, the war scars on his back, and the letters
from family he had to leave behind. He made me lamb and pasta that night;
we ate in his kitchen on a makeshift table with daisies he'd picked from
his window box. I never saw him again.
Author: Martha Hopkins/Randall Lockridge

Publication: InterCourses: An Aphrodisiac Cookbook

Serves: 3 9.5 ounce portions

Yield: 1 Three fourths lb
Preparation Steps

Estimated Time: 45 min
1 Saute the garlic, lamb, and bell pepper until the lamb is tender.
2 Over high heat, deglaze the pan with the wine, cooking until the liquid
is almost evaporated. Add the tomato and rosemary. Simmer for 15 minutes.
Stir in the cream, salt, and pepper. Cook until heated through. Toss with
the warm rigatoni.
3 Garnish with the cheese, rosemary, sage, and oregano. Serve immediately.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 15, 1998