Lamb Chops With Pappardelle In Truffle And Tomato Sauce

1. 1

   Combine rosemary, 1/2 of garlic, 2 tbsp oil, and salt and pepper to taste. Massage mixture into lamb chops, cover and allow to marinate for 30-40 mins.

2. 2

   Cook the pasta in boiling, salted water according to the package instructions. Drain.

3. 3

   Blanch the tomatoes in a pan of boiling water for 20-30 seconds, then remove from the pan and run under very cold water. Remove the tomato skins and discard. Remove the tomato seeds and dice the flesh.

4. 4

   Heat 2 tbsp oil in a pan, add the chops and sear over a high heat for 2-3 mins per side. At this point, chops should be cooked to rare. If this is the desired preparation, remove from pan, cover with foil and allow to rest for 5-10 mins. If a more well-done preparation is desired, leave chops in pan, cover, remove from heat and allow to sit for an additional 3-4 minutes. Remove from pan, cover with foil and allow to rest.

5. 5

   Meanwhile, heat 1 tbsp oil in a saucepan, add the onion and remaining garlic and saute for 4-5 mins until soft. Deglaze the pan with wine and add the tomatoes, stirring. Slowly stir in the truffle butter.

6. 6

   Divide the pasta, sauce and lamb between 2 plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.