Savory Leek-infused Lamb Pasta Delight 🍝

Fragrant and Flavorful Lamb and Leek Pasta Sauce 🍝

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 2
Calories: 967.7 per serving
Fat Content: 60.9g
Saturated Fat Content: 30g
Cholesterol Content: 186.8mg
Sodium Content: 299.7mg
Carbohydrate Content: 45.7g
Fiber Content: 8.4g
Sugar Content: 23.9g
Protein Content: 41.6g

Description:

This lamb and leek pasta sauce is a culinary symphony of flavors, with the delicate sweetness of leeks infusing into the rich lamb sauce, complemented by a refreshing yogurt sauce drizzled over the top. Originally inspired by James McNair’s favorites, this recipe has been slightly adapted to perfection. While traditionally served with stuffed leek pasta, we’ve opted for fresh linguini, resulting in a dish that’s nothing short of wonderful.

Ingredients:

• 2 tablespoons unsalted butter
• 2 leeks, thinly sliced
• 1 carrot, finely chopped
• 12 ounces ground lamb
• 1 cup white wine
• 2 tomatoes, diced
• 1 can (14 ounces) canned tomatoes
• 1 bay leaf
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• Salt and black pepper, to taste
• 1/4 cup plain yogurt
• 2 garlic cloves, minced
• Handful of fresh mint leaves, finely chopped

Instructions:

1. Melt the Butter: In a large skillet or saucepan, melt the unsalted butter over medium heat.

2. Sauté Leeks and Carrot: Add the sliced leeks and finely chopped carrot to the pan. Cook for about 5 minutes until softened.

3. Add Ground Lamb: Stir in the ground lamb, breaking it apart with a spoon. Cook until the lamb is no longer pink.

4. Deglaze with White Wine: Pour in the white wine and increase the heat to high. Cook and stir until the wine evaporates, about 3-5 minutes.

5. Incorporate Tomatoes and Spices: Add the diced tomatoes, canned tomatoes, bay leaf, ground cinnamon, ground cumin, ground coriander, salt, and black pepper to the pan. Reduce the heat to low and simmer.

6. Simmer: Cover the pan and let the sauce simmer gently for 2 hours, allowing the flavors to meld together and the sauce to thicken.

7. Prepare Yogurt Sauce: While the sauce simmers, combine the plain yogurt, minced garlic, and finely chopped mint leaves in a small bowl. Allow the flavors to meld while the sauce cooks.

8. Cook Pasta: When the sauce is almost ready, cook the pasta according to package instructions until al dente.

9. Serve: Serve the fragrant lamb and leek sauce over the cooked pasta, and drizzle the yogurt sauce on top. Enjoy the delightful combination of flavors and textures!

10. Optional: Use the remaining yogurt sauce as a dressing for an accompanying salad, adding a refreshing touch to your meal.

Chef’s Tips:

• Take your time simmering the sauce; the two hours allow the spices to infuse deeply, resulting in a more complex and flavorful dish.
• Feel free to adjust the seasoning according to your taste preferences. Add more spices for a bolder flavor or reduce the amount for a milder taste.
• For a lighter option, you can substitute ground turkey or chicken for the lamb, maintaining the essence of the dish while reducing the fat content.
• Experiment with different types of pasta to find your favorite pairing for this delicious sauce. From linguini to penne, the possibilities are endless!

Indulge in the aromatic essence of this fragrant lamb and leek pasta sauce, a delightful culinary journey that’s sure to tantalize your taste buds and leave you craving more.