You won’t believe it till you try it! This one-pot lamb chops pasta has a couple of clever twists: Cook rotini in water with tomato, onion, shallot, and garlic thrown right in the same pot along with browned lamb pieces. Let the water boil away, and you have pasta in a delectable sauce, sprinkled with fragrant basil. Have your butcher cut the lamb chops into pieces for a better fit in the pot.
Ingredients list for the one-pot lamb chops pasta
- 1 pound (450g) lamb chops, cut into 1-inch pieces
- 3 shallots, chopped
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, diced
- Coarse salt and freshly ground pepper
- 3 tablespoons vegetable oil
- 1 chicken bouillon cube
- 1/2 cup (120ml) white wine
- 2 1/2 (240g) cups rotini pasta
- Red hot chili pepper powder, to taste
- 3 tablespoons finely chopped fresh basil leaves
Balsamic, Honey Roasted Cabbage Steaks
1. Season lamb with salt, pepper and chili pepper powder. In a large Dutch oven, heat oil over high. Add lamb and cook until browned, about 6 minutes.
2. Add onion, shallot, and garlic, reduce heat, add cook until onion begins to soften, about 5 minutes. Add tomato and cook for 5 minutes more.
3. Deglaze with white wine and reduce the mixture to half. Add the bouillon cube and cover with water, stirring and scraping up browned bits with a wooden spoon.
4. Bring to a boil; then reduce to a simmer and add noodles, salt and red chili powder. Cook until pasta soak up all the water and are tender, about 8 minutes. Adjust seasoning with salt and pepper. Stir in fresh basil just before serving.