Aloha Friday Recipe: Oriental Lamb Chops with Rotelli Pasta

June 26th, 2009

Filed Under Local Recipes | Leave a Comment

Serves 4 to 6

2 or 3 lamb chops per serving (8-18 chops total)

MARINADE:
1/2 cup shoyu
3/4 cup garlic, minced
1 Tbsp. fresh ginger, minced
2 cups brown sugar
1/2 tsp. chili flakes
1/2 cup basil, minced
1/2 cup Chinese parsley, minced
Salt to taste

Combine marinade ingredients, massage into meat for 5 to 10 minutes, then let marinate 4-6 hours in refrigerator. Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.)

Rotelli Pasta:

2 tbsp. butter
4 tbsp. olive oil
1 1/2 tbsp. garlic, minced
1 medium carrot, julienne
2 medium zucchini, julienne
2 cups shiitake mushrooms, julienne
1/2 cup Chinese parsley, coarsely chopped
12 oz. bag rotelli, cooked according to package direction, drained
6 cups heavy cream
salt and pepper, to taste
3/4 cup grated Parmesan cheese

In a large saucepan, heat butter and olive oil over medium-high heat, cook garlic for about 1 minute, without browning, then add vegetables and stir-fry 2 to 3 minutes. Add drained cooked pasta and stir-fry another minute. Add heavy cream, bring to a boil, then immediately reduce to a simmer. Adjust seasoning with salt and pepper. Just before serving, fold in 3/4 cup Parmesan cheese and let cook 1 minute.

Serve in large pasta bowls with 2 or 3 lamb chops on top, garnished with sprigs of fresh basil.

Recipe courtesy SamChoy.com


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