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Stew of lamb and vegetables with noodles
(a "light" recipe)

Stew of lamb and vegetables with noodles (light food)

To be a light recipe this is definitely full-bodied and abundant (for my personal tastes the amount of pasta is decidedly excessive but ... with the advancing one I make myself an omelette the next day: I have to put on weight!).

For sure it is a dish that I am ashamed certainly not to also offer the guests (maybe overdriven with the addition of a little 'oil EVO raw, in this case, on the dough and nell'intingolo).

It is a dish that in any case makes a great impression: it is full of colors and perfumes and eating it is a real pleasure.

Indeed I have never said that the flow light should be dull and boring: the eye and the taste buds They want their share.

Ingredients, per person:

noodles

g

100

boneless lamb

g

75

leeks

g

75

carrots

g

75

onion

g

40

extra virgin olive oil

ts.

1

vegetable soup

ccm

75

Red wine

ccm

50

crushed garlic

cloves

½

rosemary

q.s.

laurel

leaf

1

clove

pc.

1

salt and pepper

q.s.

cinnamon (optional)

pinch (made with three fingers)

1

lemon juice (optional)

ts.

1

Preparation:

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Wash and clean the vegetables and cut them into thin slices (I use a mandolin).

Squeeze the garlic and finely chop the onion.
Cut the lamb into large pieces and season with garlic squeezed and (optional) with the cinnamon and the lemon juice (See note). Heat the oil in a non-stick pan, pour the onion and immediately after the lamb, taking care to brown it well on all sides for a couple of minutes.

Complete with other vegetables and then season with salt, pepper and rosemary.

Add the red wine and stock, cover and continue cooking over medium heat for about 40 'stirring every so often to check that it does not stick or do not get too hot.
It is important that the cooking liquid evaporates as little as possible.

Ten minutes from the end of cooking, toss the pasta.
Drain and season with part of the stew cooking sauce.

Serve in the dish, according to taste, the stew next to pasta or, to make a little 'scene, resting in the center of a nest of pasta, covering well with the sauce remaining.

At first glance, putting the pasta in the dish may seem a little unusual, but in reality this stew was born to be served over a nice pile of couscous: I can assure you that with the tagliatelle it's even better!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Note: Personally I find that idea of ​​cinnamon and lemon ingentiliscano much the taste of lamb
  • If you prepare for more people, do not overdo it with the clove!
  • At the time of going to remove the table, if it succeeds, rosemary, bay leaves and especially the clove if chewed kills all the other flavors (and reminds me of the dentist ..)
  • Broth also granular (slender)
  • This preparation is also excellent served with an identical amount of white rice (instead of pasta) or couscous.
  • kcal 560, 29 grams protein, fat grams 9, 80 g carbohydrates
  • Related articles: All light recipes!

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