Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre
Recipe provided by American Lamb Board courtesy of Rustic Joyful Food.
Servings: 4-6 | Preparation Time: 15 minutes | Cook Time: 2-3 hours
Directions
- Preheat oven to 350 degrees F. In a Dutch oven, brown lamb in olive oil; season liberally with salt and pepper. Add carrots, onion and tomatoes. Crush the tomatoes with a spatula to make a sauce; stir.
- Cover with a lid, and place in the oven for 2 to 3 hours. Check every 45 minutes for dryness. Add water in 1/2-cup increments if needed. Check for doneness at two hours and allow to cook up to 3 hours, if necessary. Once thoroughly cooked, remove from the oven and let stand.
- Cook the pasta according to the package instructions. Add cooked pasta to lamb and sauce; top with basil.
- In bowl for food processor, add chevre, basil, olive oil, garlic, parsley, salt and pepper; whirl until smooth.
- To serve, swipe 1 to 2 tablespoons of the Whipped Herby Chevre onto the bottom of bowls. Top with hot lamb pasta; garnish with basil.
Note: The USDA recommends that lamb reach internal temperature of at least 145 degrees F with a 3-minute rest.
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Ingredients
The Lamb - 2-3 pounds American lamb leg, cut into 1- to 2-inch cubes
- 2-3 tablespoons olive oil
- Salt and ground pepper to taste
- 2 carrots, finely diced
- 1 medium onion, diced
- 1 (27-ounce) can of whole peeled San Marzano tomatoes in juice
- 12 ounces cavatelli pasta
- 3 garlic cloves garlic, minced
- 1 cup pitted Castelvetrano olives
- 1 cup water
- 1/2 cup chopped basil
- 1/4 cup milk
- Whipped Herby Chevre (recipe follows)
Whipped Herby Chèvre - 8 ounces soft chèvre
- 1/2 cup basil leaves
- 2 tablespoons olive oil
- 1 small clove garlic or 1/2 clove (you want soft garlic flavor, nothing too strong)
- Flat leaf parsley
- Salt and ground black pepper to taste
