Tuesday, January 26, 2016

Savory Lamb with Mushroom infused Tagliatelle and Fresh Grated Zucchini

Lamb is eaten in many countries; Italy as well. It is a very flavorful meat and easy to cook. Believe me! This year the Brainy Gourmet is on a crusade to make every meal fast and frugal and thus every reader into a fast and frugal food gourmet.

Yesterday's meal was the beginning, though I can tell you that most of the Brainy Gourmet meals have been made within a time frame of 35 min or less. This year, I am bound and determined to reduce that time frame by 10 min. The time on the Tuna Alfredo was within that new time frame.

Being fast and frugal does not mean you cut down on quality. You just learn how to cook faster and better and for less money. This evening's dish is savory lamb ($5.75 for two luscious patties fresh ground) with mushroom infused tagliatelle ($1.99 used only half the bag) topped with fresh grated zucchini (.58 cents).  This dinner was for two people, so add it up and divide by 2 ... round it off leaving $3.67 per person.

Start your clock and get fast and frugal. Brown your lamb patties in 3 tbs of olive oil and 2 tbs of coconut oil on med. heat. Add to the oils dried herbs: rosemary, mint and oregano plus some garlic powder, red pepper flakes and a dash of sea salt. Once browned on both sides, turn down your heat to low cover and cook for 20-25 min.  Occasionally, turn over the patties and press down to let the juices flow out.

In the meantime, boil salted water and toss in the pasta. As for the zucchini, wash and julienne grate. Once, the pasta is tender, drain and ladle onto a low lipped serving plate and drop a dollop of butter on the pasta. Take your lamb and lay them onto another serving plate. Pour out some of the savory juices over the top and garnish. Then take that skillet and quickly saute your zucchini just for one minute to absorb the lamb juices and flavor. Top your pasta with the zucchini.

~Tutti a Tavola!

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