Tuesday, June 28, 2016

Pasture Raised Lamb Patties with 'leftover' Pasta and Zucchini

Lamb is eaten in many countries... Italy as well. It is a very flavorful meat and easy to cook.

To begin, place as many lamb patties as you expect to serve in a sizzling hot skillet of 3 tbs of olive oil and 3 tbs of coconut oil. Sprinkle dried herbs over the top of the patties: rosemary, mint and oregano along with some garlic powder, red pepper flakes and a dash of sea salt. Once browned on both sides, turn down the heat to med/low and cover cooking the lamb for about 20 min while you prepare your sides. Be mindful to occasionally turn over the patties and press down to let the juices flow out.

Take this time to either heat up (if using leftover pasta), or start a pot of water to boil; when rolling, toss in the pasta. As for the zucchini, wash and either cut into medallion slices or julienne. Saute the zucchini in 2 dollops of fresh salted butter and 2 tbs of olive oil along with dash of garlic powder and a pinch of salt.

Check the pasta for tenderness, drain and ladle onto a low lipped serving plate, then drop a dollop of butter on the pasta and a shake of Parmesan cheese. Take your lamb and lay them onto another serving plate. Pour out some of the savory juices over the top and garnish.

*with leftover chicken picata

~Tutti a Tavola!

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