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Menu Plan for Spring I: Week 7, Monday

Pasta with Lamb and White Beans, Greek Style

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 and a 'touch of Greece', and Easter Monday dinner is served. The beans are left from Friday.

Pasta with Lamb and White Beans, Greek Style

Total time: 25 minutes
     Originally made with leftover lamb, this could as easily be made with fresh ingredients.  The cherry tomatoes and green garlic add a touch of spring, and just enough 'tomato' flavor.  The feta and dry-cured olives add the taste of Greece.

Pasta with Lamb and White Beans Ingredients: 

 Instructions:

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta
Put water on high heat for pasta
Roughly chop carrot, celery
Sauté carrot, celery.. Lamb if raw
Cut lamb
Trim, slice green garlic
Cut tomatoes

Cut olives
Cut or crumble feta
Add green garlic to skillet, sauté
Start to cook pasta
Add cooked lamb, stock, beans, herbs, cook gently
     Wait for pasta
Drain pasta, add to skillet
Add tomatoes, olives, feta
Heat through
Serve