Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu Plan and Recipes
Menu
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Shopping List
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
We don't often use lamb with pasta, but, with the leftovers from Easter dinner, this is perfect. Just toss with some pasta, add some green garlic, cherry tomatoes, a touch of Greece, and Easter Monday dinner is served.
Pasta with Lamb, White Beans, Greek Style Preparation and cooking time: 25 minutes2 cups leftover lamb or raw lamb cut into pieces
1 3/4 cups (15oz, 450gr) white beans
1 carrot
1 rib celery
4 - 5 green garlic, about 1/2 cup, sliced substitute 4 green onions, sliced, and 1 clove garlic, minced
1 cup (4oz, 10gr) cherry tomatoes
3oz (90gr) feta
1/3 cup dry-cured Greek black olives
2 tsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 cup (4oz, 120ml) chicken stock
1 1/4 cup pasta - penne, rigatoni, rotelle
Cook pasta according to package directions, drain.
Roughly chop carrot, celery. Cut the lamb into bit-size pieces. Trim and thickly slice green garlic. Cut the cherry tomatoes in half. Cut the olives in half. Cut the feta into small cubes.
Heat the oil in a large nonstick skillet. Add the carrot (lamb if it's raw), and sauté until tender, about 5 minutes. Add the green garlic and sauté 3 minutes longer. Add the cooked lamb, stock, beans, herbs and bring to a simmer. Add pasta, tomatoes, olives and feta, heat through. Serve.
Cooking schedule: 25 minutes |
Cut olives |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe