In the Kitchen: Lamb Rotini

I don’t even know where to start. It was a very busy weekend involving much cooking, which will continue tonight.

Friday night I cooked this great pasta dish & then headed over to Mindy & Boy’s place to dinner & taste test some wine (more about that later).

When I visited the Tower Grove Farmers Market a few weeks or so ago, I picked up a package of Lamb Bratwurst with no real ideas on what to do with it. Then I remembered this recipe (which I have tried & blogged on The Kitchen Mirror previously) for Chicken Sausage Rotini & decided to try it with the lamb.

Here’s what you need to do this yourself:
Lamb Sausage Rotini Prep
Fire Roasted Tomatoes, 3 cans
Rotini (dry), 5 cup
Lamb Bratwurst – 4 links
Spinach, fresh, 1 bag
Baby Portabella Mushrooms, sliced, 1 package
3 cloves Garlic (or to taste)
1 Red Bell Pepper (de-seeded & sliced)
Fresh Parmesan Cheese, grated, .5 cup

Cook rotini as directed on package. While waiting for you water to boil, start to put together the sauce.

Remove lamb from casing (original recipe calls for slicing the sausage, but it just didn’t work with the lamb brats).
Lamb Sausage Rotini Prep

Brown lamb bits & drain off the grease, then add the pepper and cook for 2-3 minutes. Add the mushrooms & saute for a few minutes until the mushrooms are tender. Add a bit of water if you need to so the mushrooms don’t dry out. Add the cans of fire roasted tomatoes & garlic & simmer for 10-15 minutes. By the time you get here, your water should be boiling for the rotini. Just let the sauce simmer until the rotini is cooked, then toss them together. Add the spinach & toss again, then top with the grated parmesan.

Eat, enjoy.
YIP 166.365 Lamb Sausage Rotini


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