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Source: America's Favorite Food Associations

Pasta Fagiole w/Lamb
If you like lamb and you like pasta then try this dish.
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Serves: 6
Prep Time: 30 minutes
Cook Time: 60 minutes
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1/2 pound American lamb leg, cut in 2 x 1/2 x1/4-inch strips
2 teaspoons olive oil
1 cup leeks, thinly sliced, white parts only
2 cups broccoli florets, fresh (or frozen and thawed)
2/3 cup red peppers, diced
2 heads roasted garlic, see directions
1/3 cup dry vermouth, (or additional broth)
1/2 teaspoon salt, (optional)
1/2 teaspoon ground black pepper
1/2 cup kidney beans, cooked, rinsed and drained
1/2 cup white beans, cooked, rinsed and drained
8 ounces pasta, cooked, drained, and keep warm
1/2 cup Grated Parmesan cheese
1/3 cup pine nuts, toasted or browned (optional)




In 10-inch skillet with cover, heat 1 tablespoon olive oil and sauté lamb strips until browned; set aside. Add remaining oil to pan and sauté leeks, broccoli and red pepper until leeks are lightly browned. Add 1/4 cup broth, cover and cook 3-4 minutes until vegetables are tender; set aside. To skillet, add roasted garlic, vermouth, remaining broth, salt and pepper; heat. Stir in lamb, vegetables, red and white beans. Heat gently. Place pasta on serving platter and pour on lamb-vegetable mixture. Garnish with Parmesan cheese and pine nuts.
ROASTED GARLIC: On baking pan, place 2 unpeeled heads of garlic on 12-inch long piece of foil. Drizzle 2 teaspoons olive oil over garlic; fold foil ends together and seal tightly. Place in preheated 300-degree oven for 1 hour. Let cool 30 minutes. Break individual cloves of garlic from heads and squeeze out garlic "paste" into small bowl. Add any extra oil from foil or baking pan and mash with a fork.




HINT: To toast pine nuts, spread on cookie sheet and toast in 350-degree oven 4-7 minutes, or until lightly browned


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