In the past few years, I've taken some cooking challenges and concocted a few of my own recipes, and here's one I did this summer.
We made some Greek Lamb chops that my son-in-law gave me the recipe for, and I had an extra one and was wondering what to do with it. So I thought about trying it with some pasta. I don't know anything that doesn't taste good with pasta! My husband and I were wowed by the results!!
1. Prepare lamb chops & marinade: Marinade 1 lamb chop for 2 people
(1) Squeeze 1/4 of a lemon into the bag and 2 T of extra virgin olive oil.
(2) Add seasonings: Then add 1 large grated clove of garlic, 1/2 tsp. dried rosemary, 1/4 tsp. dried oregano, 1 tsp. dried parsley, 1/2 tsp. salt, and 1/2 tsp. black pepper.
(2) Add seasonings: Then add 1 large grated clove of garlic, 1/2 tsp. dried rosemary, 1/4 tsp. dried oregano, 1 tsp. dried parsley, 1/2 tsp. salt, and 1/2 tsp. black pepper.
(3) Massage the marinade into the lamb chops for a few minutes. Then let the bag sit out on the counter for 1 hour. When you can, give it a few more massages and turn the bag upside down.
2. Prepare vegetables:
(1) Chop up 1/2 cup of fresh basil. You can use more if you like.
(2) Chop up half of a sweet onion and thinly slice half of a red bell pepper and sauté.
(3) Mince 6 cloves of garlic.
(4) Slice in half 1/2 to 1 cup of cherry tomatoes.
3. Prepare penne pasta according to instructions. Note: You need to time the pasta preparation, the aioli, and the grilling so that everything times out close enough so the pasta isn't cold!
4. Meanwhile prepare the aioli - In a small saucepan put:
(1) 3/4 cup of extra virgin olive oil and warm up on medium high.
(2) Stir in the 6 cloves of minced garlic and 1/4 teaspoon of red pepper flakes if you like a bit of spicy heat. Then bring the heat down to a simmer.
(2) Let it simmer for about 2 to 3 minutes being careful not to overcook the garlic so it doesn't burn and become bitter.
(3) Jer said you can add a bit of fresh basil--like half a tablespoon chopped up.
5. Meanwhile Get your grill going:
(1) Turn your grill on high about 450, and sear the lamb chops.
(2) Jer told us to grill the first side of the lamb chop for 7 minutes. Then turn the grill down to medium-high and flip it over to do the other side for about 4 minutes. Check them.
(2) Jer told us to grill the first side of the lamb chop for 7 minutes. Then turn the grill down to medium-high and flip it over to do the other side for about 4 minutes. Check them.
(3) Chop up the lamb into bite-sized pieces.
6. Assemble the Lamb pasta - In the pasta pot put:
(1) Stir in the aioli and the sautéed vegetables.
(2) Add the lamb pieces and basil.
(3) Taste and make any adjustments.
(4) Put into a serving bowl and garnish with the sliced tomatoes and some fresh basil.
Other Pasta Recipes:
The Best Gluten Free Lasagna (From my church Come & Dine cookbook)
Delicious Gluten Free Chicken Tetrazzini (From my daughter-in-law's family cookbook)
Jan's Classic Baked Spaghetti Casserole
Classic Pastas:
My Mom's Splendiferous Gluten Free Spaghetti (My mother's amazing sauce!)
Ginger's Family Favorite Gluten Free Beef Stroganof (From my friend Ginger)
Gluten Free Pasta Aioli - Sausage & Vegetable Penne (From my daughter and son-in-law)
Incredible Gluten Free Pasta Primavera (Combination of two Internet searches)
Fantastic Gluten Free Salmon Fettucine
Easy to Make Gluten Free Shrimp Linguini (From my Syre School Cookbook)
Carmine's Authentic Italian Pasta Sauce (From my son-in-law's father who was born in Italy)
Mac & Cheeses
Fantastic Gluten Free Macaroni & Cheese (Modified from Heritage & Internet search)
Gluten Free Comfort Food - Downright Delicious Gluten Free Tuna Noodle Casserole (From my Heritage School Cookbook)
Northwest Crab Mac & Cheese - From a 5th grade friend's recipe project
Whidbey Island Crab & Noodle Bake - A classy crab mac & cheese recipe from my mother-in-law
